Gargari Gutiti

Coffee in

18 g

Coffee out

37 g

Time

33 s

Temperature

94°C

Rest period minimum 2 weeks. Pressure 6 bar, no pre-infusion. Water GH 60 ppm, KH 30 ppm as CaCO3. La Marzocco KB90 2G, Mythos 2 grinder, 22 g VST basket.

Coffee in

20 g

Water

340 g

Time

4:16

Temperature

93°C

1. 1.Place the Orea in a cup/decanter and insert the filter. Pour hot water over the filter to eliminate the papery taste and preheat the unit.
2. 2.Grind the coffee.
3. 3.Throw away the water and place the Orea on the scale, add the coffee, distributing it evenly, tare the scale and start the stopwatch.
4. 0:00Pour 60 g of water in with circular motions and wait 30-40 seconds for the coffee to degas. (35 s)
5. 5.Slowly pour in approximately 200-250 g of water and swirl the Orea once to level the coffee bed and ensure it's completely covered with water. Leave at least a 2 cm gap from the top.
6. 6.Continue pouring water slowly as before until you have added the necessary amount of water.
7. 7.Turn one last time to let the water drain.

Resting time minimum 3 days after roasting, best after 10-15 days. Water: Bezoya 2:1 Lanjaron. Filter: Sibarist B3. TDS 1.41%, EY 20.66%.

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.