Fes Anaeróbico 120h

Coffee in

18 g

Coffee out

38 g

Time

30 s

Temperature

94°C

Rest 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

30 g

Water

390 g

Time

7:00

Temperature

90°C

1. 1.Preheat the French Press by rinsing it with hot water, discard the water and place the press on the scale.
2. 2.Grind the coffee coarse and set it aside.
3. 3.Tare the scale, start the timer and pour 390 g of water into the French Press.
4. 4.Add the ground coffee to the water and gently stir to saturate all the coffee evenly.
5. 5.Place the lid on without plunging and let the coffee brew undisturbed for 4 minutes.
6. 4:00Remove the lid and gently break the crust with a spoon, stir gently and let the grounds begin settling.
7. 7.Place the lid back on without pressing the plunger and let the coffee continue brewing undisturbed.
8. 7:00Slowly pour the coffee into your cup or decanter without plunging the filter, stopping before the final layer of sediment.
9. 9.Taste once cooled slightly and adjust grind size next time: finer for more extraction, coarser for less.

Rest at least 5 days after roasting, best after 10-20 days. Water: 100% Bezoya.

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