Miramar - Colombia Anaerobic Omni Roast

Coffee in

18 g

Coffee out

47 g

Time

30 s

Temperature

94°C

Pressure profile: 8 s at 4 bar, then 22 s at 9 bar; or 10 s at 2.5 bar, then 20 s at 6 bar.

Coffee in

14 g

Water

250 g

Time

2:20

Temperature

93°C

Grind: 21 clicks C40 MK4

1. 0:00Pour 50 ml water and 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, then gently swirl the dripper (10 s)

Cone filter (e.g. V60, Origami). Also works with 17 g/300 ml or 19 g/325 ml; pour in 60/65 ml steps and grind slightly coarser (21–22 clicks). Total time may extend.

Coffee in

20 g

Water

330 g

Time

3:30

Temperature

95°C

3 pours, extraction time including bloom.

Coffee in

14 g

Water

250 g

Time

2:30

Temperature

93°C

Grind: 22 clicks C40 MK4

1. 0:00Pour 50 ml water and 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, then gently swirl the dripper (20 s)

Flat filter (e.g. Kalita, Orea). Also works with 17 g/300 ml or 19 g/320 ml; pour in 60/120 ml or 70/125 ml steps and grind slightly coarser (23/24 clicks). Total time may extend.

Coffee in

18 g

Water

170 g

Time

2:00

Temperature

91°C

Grind: 24 clicks 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, put on the filter, remove air and place on the server (30 s)
3. 1:30Start pressing slowly and finish at 2:00 (30 s)

Inverted method. After pressing, add 50 ml slightly cooled water from the kettle.

Coffee in

17 g

Water

250 g

Time

2:30

Temperature

90°C

Grind: 25 clicks C40 MK4

1. 0:00Bloom with 50 g water, then open the valve (25 s)
2. 0:35Pour up to 150 g
3. 1:15Close the valve and pour up to 250 g (possibly slightly earlier; water should not have fully drained)
4. 1:50Open the valve again and swirl gently

Finish at about 2:30.