Llano Copey - Typica - Costa Rica

Coffee in

15 g

Water

250 g

Time

2:30

Temperature

93°C

Grind: 22 Klicks C40 MK4

1. 0:00Pour 50 ml water, gently swirl the dripper (10 s)
2. 0:10Bloom (25 s)
3. 0:35Pour 50 ml water (10 s)
4. 0:55Pour 50 ml water (10 s)
5. 1:15Pour 50 ml water (10 s)
6. 1:40Pour 50 ml water, gently swirl the dripper (10 s)

Works with 18g/300ml or 20g/325 in 60/65ml steps, grind slightly coarser (23-24 clicks); total time may extend.

Coffee in

20 g

Water

330 g

Time

3:30

Temperature

95°C

3 pours

Coffee in

15 g

Water

250 g

Time

2:30

Temperature

93°C

Grind: 24 Klicks C40 MK4

1. 0:00Pour 50 ml water, gently swirl the dripper (10 s)
2. 0:10Bloom (25 s)
3. 0:35Pour 100 ml water (20 s)
4. 1:15Pour 100 ml water, gently swirl the dripper (20 s)

Works with 18g/300ml or 20g/320 in 60/120ml or 70/125ml steps, grind slightly coarser (25/26 clicks); total time may extend.

Coffee in

18 g

Water

170 g

Time

2:00

Temperature

91°C

Grind: 24 Klicks C40 MK4

1. 0:00Pour 50 ml water and stir slowly 5 times (30 s)
2. 0:30Fill up to 170 ml, stir 10 times, attach filter, release air and place on server (30 s)
3. 1:30Start pressing slowly, finish at 2:00 (30 s)
4. 4.After pressing, add 50 ml of slightly cooled water from the kettle

Coffee in

17 g

Water

250 g

Time

2:30

Temperature

90°C

Grind: 26 Klicks C40 MK4

1. 0:00Bloom with 50 g water, then open the valve (25 s)
2. 0:35Pour until 150 g total
3. 1:15Close the valve and pour to 250 g (possibly slightly earlier, before the water fully drains)
4. 1:50Open the valve again and gently swirl