La Gardenia Marsellesa

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. Water GH 60 ppm, KH 30 ppm as CaCO3.

Coffee in

20 g

Water

315 g

Time

3:20

Temperature

92°C

1. 1.Place the brewer on a cup or decanter, insert the filter, pour hot water over it to remove paper taste and preheat the equipment.
2. 2.Grind the coffee to your recommended level.
3. 3.Discard the water, place the brewer 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 bloom.
5. 5.Slowly pour water until approximately 200-250 g, then swirl once to level the coffee bed and ensure it is fully saturated. Leave at least a 2 cm gap from the top.
6. 6.Continue pouring water slowly until you have added the required amount.
7. 7.Swirl one last time and let the water drain.
8. 8.Aim for the total time according to the recipe; adjust grind size next time if necessary.

Resting time minimum 3 days, best after 8-20 days. Water 100% Bezoya. Filter Kalita 185. Also suits Origami and Orea.

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 at room temperature. Steep 16-24 hours in the refrigerator, then remove the filter. Optional extra filtration through a V60 paper, Kalita or cheesecloth. Keep up to 3 days refrigerated.