Munyinya Long Miles

Coffee in

18 g

Coffee out

38 g

Time

30 s

Temperature

94°C

Resting time: minimum 2 weeks. Pressure: 6 bars. Pre-infusion: No. GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3). Machine: La Marzocco PB 2GR, Mahlkonig grinder, 22 g VST basket, Barista Hustle WDT, flat push tamper.

Coffee in

20 g

Water

336 g

Time

4:00

Temperature

98°C

1. 1.Place the Orea in a cup/decanter and place the filter. Pour hot water over it to eliminate the paper taste and preheat the equipment.
2. 2.Grind the coffee to the recommended size.
3. 3.Discard the water and put 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 a circular way and wait 30-40 seconds for the coffee to degas.
5. 5.Pour slowly approximately 200-250 g of water and spin the Orea once to level the coffee bed and ensure it is fully flooded. Leave at least 2 cm of space from the top.
6. 6.Continue pouring water slowly until you have added the required amount of water.
7. 7.Spin it one last time to let the water go down.
8. 8.Aim for the total time given in the recipe, adjust the grind size if necessary next time.

Resting time: minimum 7 days after roasting, best from 10-15 days. Water: Bezoya 1:2 Lanjarón. Filter: Sibarist B3. Equipment: Orea, Sibarist B3 filter, scale, stopwatch, grinder, cup/decanter and gooseneck kettle.

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 water with low mineralization. Optional additional filtration with V60 paper, Kalita or cheesecloth. Keep refrigerated for a maximum of 3 days.