La Cristalina

Coffee in

20 g

Water

320 g

Time

2:25

Temperature

94°C

Grind: 20 clicks

1. 0:00Pour 60 ml water. (10 s)
2. 0:10Bloom. (25 s)
3. 0:35Pour 140 ml water. (25 s)
4. 1:10Pour 60 ml water. (15 s)
5. 1:35Pour 60 ml water. (15 s)
6. 6.Follow with a short spin.

Also fits Origami with V60 paper.

Coffee in

20 g

Water

330 g

Time

3:30

Temperature

96°C

3 pours including bloom.

Coffee in

20 g

Water

340 g

Time

2:45

Temperature

94°C

Grind: 22 clicks

1. 0:00Pour 60 ml water. (10 s)
2. 0:10Bloom. (25 s)
3. 0:35Pour 160 ml water. (35 s)
4. 1:15Pour 120 ml water. (30 s)
5. 5.Follow with a short spin.

Also fits Fellow X and Origami with Kalita paper.

Coffee in

17 g

Water

220 g

Time

1:45

Temperature

87°C

Grind: 18 clicks

1. 1.Use inverted AeroPress.
2. 2.Pour in 65 ml water at 87°C.
3. 3.Stir briefly, then fill up to 220 ml and stir again.
4. 1:10Start pressing slowly.
5. 1:45Finish pressing.

AeroPress inverted.

Coffee in

25 g

Water

400 g

Temperature

94°C

Grind: 27 clicks

1. 1.Fill water completely.
2. 0:00Let it brew for 2:30 minutes. (2:30)
3. 3.Stir a few times at the top with a spoon.
4. 4.Let water run through.

No bloom. Run-through time should be a maximum of 1 minute; adjust grind if necessary.