Betania Farm Chiroso

Coffee in

18 g

Coffee out

38 g

Time

30 s

Temperature

94°C

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

Coffee in

20 g

Water

366 g

Time

3:55

Temperature

94°C

1. 1.Place the Grey Cano on a cup/decanter and insert the filter. Pour hot water through it to eliminate any papery taste and preheat the equipment.
2. 2.Grind the coffee to a recommended level.
3. 3.Discard the water and place the Grey Cano on the scale. Add the coffee, distributing it evenly, making a tiny well in the centre. Tare the scale and start the timer.
4. 4.Pour 60 g of water in circular motions, making sure all the coffee is evenly saturated. Wait 30-40 seconds for the coffee to bloom. Pour second bloom up to 100 ml, wait 1 minute. Slowly pour until app
5. 5.Once the water level has dropped slightly, continue pouring slowly until you reach 240 g. Make small circular movements to maintain an even extraction.
6. 6.Continue pouring until you reach 320 g of total water. Give the dripper a gentle swirl once the pouring is finished to level the coffee bed.
7. 7.Let the water drain completely. Aim for the time stated in the recipe and adjust the grind size accordingly.

100% Bezoya water; Sibarist Greycano Edition filter; TDS 1.27, EY 20%; resting time of brewed coffee 13 days.

Coffee in

71 g

Water

1000 g

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.After this steeping time, remove the filter with the coffee, and it's ready.

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