Romario Umaña

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

3:20

Temperature

94°C

1. 1.Heat the water in the kettle and when hot rinse the paper filter on the origami to remove any paper flavor and preheat the brewer.
2. 2.Grind the coffee to the recommended size.
3. 3.Throw away the used water and replace the brewer and distribute the ground coffee in a level bed in the filter, tare the scales.
4. 4.Start the stopwatch as you start pouring 60 g/ml of water slowly and gently in a circular motion and wait 30-40 seconds for the grounds to degas, saturating the entire coffee bed. (30 s)
5. 5.Pour the remaining water slowly until you reach 200-250 ml/gr, ensure the water never comes above an inch from the top, pause to let it drain if it comes too high.
6. 6.Gently and carefully lift and swirl the brewer once to level the bed.
7. 7.Continue to slowly pour the remaining water and swirl the brewer once to give a good level drawdown.
8. 8.Aim for the brew to finish in the stipulated time, adjust the grind size if necessary for next time.

Water: Bezoya 1:2 Lanjarón. Paper filter: Kalita 185. Coffee resting time minimum 1-2 days, peaks after 1-2 weeks.

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 this steeping time, remove the filter with the coffee, and it's ready.

Use 100% Bezoya water or low-mineralisation water. Optional extra filtration with V60 paper, Kalita or cheesecloth. Keep max 3 days refrigerated.