La Cristalina

Coffee in

20 g

Water

320 g

Time

2:25

Temperature

94°C

Grind: 20 clicks

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

Also works with Origami using V60 paper.

Coffee in

20 g

Water

330 g

Time

3:30

Temperature

96°C

3 Cup Chemex. 3 pours. Extraction time including blooming.

Coffee in

20 g

Water

340 g

Time

2:45

Temperature

94°C

Grind: 22 clicks

1. 0:00Pour 60 ml (10 s)
2. 0:10Bloom (25 s)
3. 0:35Pour 160 ml (35 s)
4. 1:15Pour 120 ml, followed by a short spin (30 s)

Also works with Fellow X and Origami using Kalita paper.

Coffee in

17 g

Water

220 g

Time

1:45

Temperature

87°C

Grind: 18 clicks

1. 0:00Pour in 65 ml water at 87°C
2. 2.Stir briefly and fill up to 220 ml, stir again
3. 1:10Start pressing slowly
4. 1:45Finish pressing

Inverted method.

Coffee in

25 g

Water

400 g

Temperature

94°C

Grind: 27 clicks

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

No bloom. Run through time should be a maximum of 1 minute (adjust the grinding level if necessary).