Boku Snap Anaerobic 72h

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. 0:00Rinse the paper filter and preheat the brewer, then discard the water.
2. 0:00Grind the coffee and distribute it in a level bed in the filter, tare the scales.
3. 0:00Start the stopwatch and pour 60 g of water slowly in a circular motion, then wait 30-40 seconds for the grounds to degas.
4. 4.Pour the remaining water slowly until 200-250 g, keeping the water no more than an inch from the top.
5. 5.Gently lift and swirl the brewer once to level the bed.
6. 6.Continue pouring the remaining water and swirl once for a level drawdown.

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.

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