Vietnam Zanya Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place v60 and decanter on the scale, add 20g freshly ground coffee, level and zero the scale, prepare timer.
2. 0:00Pour 50g water in a circular motion, gently swirl the v60, wait 30 seconds. (30 s)
3. 3.Continue pouring in a thorough circular motion up to 200g.
4. 1:30At time 1:30, pour in a circular motion up to 300g and gently swirl the v60 again.

Stir the brewed coffee before serving. Let cool to 60-70°C for best flavor. Adjust grind if extraction is too fast or slow.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse, slightly coarser than for v60

1. 1.Place paper filter in the Chemex, with the triple-layer part on the side with the pouring spout.
2. 2.Rinse the paper filter with hot water to remove paper taste and preheat the Chemex.
3. 3.Place Chemex on the scale, add 35g freshly ground coffee, level and zero the scale, prepare timer.
4. 0:00Start the timer and pour 70g water in a circular motion to wet all coffee, wait 30 seconds. (30 s)
5. 5.Pour in a thorough circular motion up to 300g, then gently swirl the Chemex.
6. 2:15When the timer shows 2:15, pour the remaining 200g and gently swirl again.

Swirl the Chemex to mix the brew. Let cool to 60-70°C. Adjust grind if extraction is too fast or slow.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee bag into a cup.
2. 2.Pour 200 ml of hot water over the bag.
3. 3.Shake the bag a few times for better extraction.
4. 4.Let steep for 5-7 minutes according to desired strength.
5. 5.Remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse, like for v60

1. 1.Place aeropress on the scale, add 20g freshly ground coffee, level and zero the scale, prepare timer.
2. 0:00In the first 30 seconds, pour 40g water and stir thoroughly. (30 s)
3. 3.Add remaining 160g water and stir thoroughly again.
4. 1:30Close the aeropress and at 1:30 start pressing.
5. 5.Aim for a slow press of 30-40 seconds. (30 s)

Stir before serving. If the coffee tastes watery, grind finer; if bitter, grind coarser. Let cool to 60-70°C.

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 French Press on the scale, prepare timer.
3. 3.Add 30g freshly ground coffee.
4. 4.Pour 500g water at once and stir thoroughly.
5. 5.Wait 4 minutes and break the crust with a spoon. (4:00)
6. 6.Attach the metal filter and slowly press the plunger, then serve.

Serve immediately after pressing; do not leave coffee in the French Press to avoid over-extraction. Let cool to 60-70°C for best flavor.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

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

Adjust strength by varying steeping time and coffee-to-water ratio. Serve neat, with tonic, or with coconut milk.