Danche

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, KH 30 ppm as CaCO3. La Marzocco PB 2GR, Mahlkonig grinder, 22 g VST basket.

Coffee in

20 g

Water

320 g

Time

4:09

Temperature

96°C

1. 1.Place the Orea in a cup or decanter and add the filter. Pour hot water over it to eliminate any papery taste and preheat the equipment.
2. 2.Grind the coffee to the recommended level.
3. 3.Discard the water, place the Orea on the scale, add the coffee distributing it evenly with a little well in the centre, tare the scale and start the timer.
4. 4.Pour 60 g of water in circular motions and wait 30-40 seconds for the coffee to degas.
5. 5.Slowly pour up to approximately 200-250 g of water and swirl the Orea once to level the coffee bed and ensure it is fully saturated.
6. 6.Continue pouring water slowly until you have added the required amount of water.
7. 7.Swirl one last time and let the water drain.

Water: 100% Bezoya. Filter: Sibirist Orea Flat. TDS 1.46%, EY 21.1%. Resting time 18 days. Never fill to the brim; leave at least a 2 cm gap to limit water bypass.

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 steeping, remove the filter with the coffee.

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