Acacia Hills Sl28

Coffee in

18 g

Coffee out

38 g

Time

30 s

Temperature

94°C

Pressure 6 bars, no pre-infusion. Resting time minimum 2 weeks. Water GH 60 ppm, KH 30 ppm as CaCO3.

Coffee in

20 g

Water

340 g

Time

3:20

Temperature

94°C

1. 1.Heat the water and rinse the paper filter to remove paper flavour and preheat the brewer.
2. 2.Grind the coffee to the recommended size.
3. 3.Discard the rinse water, replace the brewer and distribute the ground coffee in a level bed in the filter, then tare the scales.
4. 4.Start the stopwatch and pour 60 g of water slowly and gently in a circular motion, then wait 30-40 seconds for the grounds to degas, saturating the entire coffee bed.
5. 5.Pour the remaining water slowly until you reach 200-250 ml, keeping the water no more than an inch from the top and pausing to let it drain if it rises too high.
6. 6.Gently lift and swirl the brewer once to level the bed.
7. 7.Continue to slowly pour the remaining water and swirl the brewer once for a good level drawdown.
8. 8.Aim for the brew to finish within the stated time, adjusting grind size next time if necessary.

Water: Bezoya 1:2 Lanjarón. Paper filter: Kalita 185. Coffee resting time minimum 1-2 days, peaks after 1-2 weeks.

Coffee in

71 g

Water

1000 g

Time

16 h

1. 1.Grind the coffee to a medium/coarse grind.
2. 2.Place the coffee directly into the filter of the pitcher or bottle.
3. 3.Pour the pre-weighed water into the pitcher or bottle.
4. 4.Stir gently to saturate all the coffee.
5. 5.Cover the container.
6. 6.Let it steep for 16-24 hours in the refrigerator.
7. 7.Remove the filter with the coffee and it is ready.

Use 100% Bezoya water or low-mineralisation water. Optional extra filtration with V60 paper, Kalita or cheesecloth. Keep refrigerated max 3 days.