Peru Lote Rumi Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and decanter on a scale, add 20 grams of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Pour 50g of water in a circular motion, gently swirl the V60, and wait 30 seconds.
3. 3.Continue pouring water in a thorough circular motion up to 200g.
4. 1:30At 1:30, pour water in a circular motion up to 300g and gently swirl the V60 again.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse, slightly coarser than for V60

1. 1.Insert the paper filter into the Chemex, with the triple-layer side on the pouring spout side, and rinse it with hot water.
2. 2.Place the Chemex on a scale, add 35 grams of freshly ground coffee, level it, and zero the scale.
3. 3.Start the timer and pour 70g of water in a circular motion to wet all the coffee, then wait 30 seconds.
4. 4.Continue pouring water in a thorough circular motion up to 300g, then gently swirl the Chemex.
5. 2:15At 2:15, pour the remaining 200g of water and gently swirl the Chemex again.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee bag in a cup.
2. 2.Pour 200 ml of hot water (92-95°C) over the bag.
3. 3.Shake the bag several times for better extraction.
4. 4.Let it steep for 5-7 minutes depending on desired strength.
5. 5.After extraction, remove the bag and enjoy your coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for V60)

1. 1.Place the Aeropress on a scale, add 20 grams of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Within the first 30 seconds, pour 40g of water and stir thoroughly.
3. 3.Add the remaining 160g of water and stir thoroughly.
4. 1:30Close the Aeropress and at 1:30 begin pressing.
5. 5.Aim for a slow press over 30-40 seconds.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Preheat the French press with hot water.
2. 2.Place the French press on a scale, add 30g of freshly ground coffee.
3. 3.Pour 500g of water at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon.
5. 5.Attach the metal sieve, slowly press the plunger, and serve.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75g of coffee and grind it coarser than for filter.
2. 2.Put the coffee into the filter and secure it.
3. 3.Pour 600g of water into the Hario bottle.
4. 4.Close the bottle and swirl it to wet all the coffee.
5. 5.Let it extract in the cold for 8-12 hours.