Nestor Lasso Typica Mejorado

Coffee in

18 g

Coffee out

38 g

Time

30 s

Temperature

94°C

Pressure 6 bars, no pre-infusion. Resting time minimum 2 weeks. Water GH 60 ppm, KH 30 ppm as CaCO3. La Marzocco PB 2GR, Mahlkonig grinder, 22 g VST basket.

Coffee in

20 g

Water

340 g

Time

3:45

Temperature

95°C

1. 0:00Place the Orea 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 the recommended fineness.
3. 3.Discard the water, place the Orea with the empty carafe 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. (35 s)
5. 5.Slowly pour approximately 200-250 g of water and gently swirl the Orea once to level the coffee bed and ensure it is fully 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.

Water: Bezoya. Filter: Sibarist B3. Rest 3 days after roast, best after 10-15 days. Adjust grind size next time to hit the total time.

Coffee in

71 g

Water

1000 g

Steep 16-24 hours in the refrigerator, then remove the filter. Use low-mineralization water such as Bezoya. Optional extra filtration through a V60 paper filter. Keep max 3 days refrigerated.