Edwin Noreña Candy Crush

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.

Coffee in

20 g

Water

325 g

Time

3:33

Temperature

94°C

1. 1.Place the Orea in a cup/decanter and insert the filter. Pour hot water to eliminate paper taste and preheat the equipment.
2. 2.Grind the coffee to the recommended level.
3. 3.Discard the water and place the Orea on the scale. Add the coffee, distributing it evenly. 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. (30 s)
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 completely saturated.
6. 6.Continue pouring water slowly until you have added the necessary amount of water.
7. 7.Swirl one last time and let the water drain.

Resting time minimum 7 days after roasting, best from 15-40 days. Water: Bezoya. Filter: Sibarist Fast Flat. TDS 1.35%, EY 20.87%.

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.After steeping, remove the filter with the coffee.

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