Perla Negra - Pink Bourbon

Coffee in

14 g

Water

250 g

Time

2:25

Temperature

93°C

Grind: 22 clicks C40 MK4

1. 0:00Pour 50 ml water (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. 1:35Pour 50 ml water, then gently swirl the dripper (10 s)

Also works with 17 g / 300 ml or 19 g / 325 ml, then pour in 60 ml / 65 ml steps and grind slightly coarser (24/25 clicks); total time may extend.

Coffee in

20 g

Water

330 g

Time

3:30

Temperature

95°C

Extraction time including bloom; 3 pours.

Coffee in

14 g

Water

250 g

Time

2:35

Temperature

93°C

Grind: 23 clicks C40 MK4

1. 0:00Pour 50 ml water (10 s)
2. 0:10Bloom (25 s)
3. 0:35Pour 100 ml water (20 s)
4. 1:15Pour 50 ml water (10 s)
5. 1:35Pour 50 ml water, then gently swirl the dripper (10 s)

Also works with 17 g / 300 ml or 19 g / 325 ml, then pour in 60 ml / 120 ml or 70 ml / 125 ml steps and grind slightly coarser (25 clicks). With Orea or Fellow grind slightly finer.

Coffee in

18 g

Water

170 g

Time

2:00

Temperature

90°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, then put filter on, remove air and place on server (30 s)
3. 1:30Start pressing slowly, finish at 2:00 (30 s)
4. 4.Add 50 ml slightly cooled water from the kettle

AeroPress inverted.

Coffee in

17 g

Water

250 g

Time

2:30

Temperature

89°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 a little earlier; the water should not have completely drained)
4. 1:50Open the valve again and swirl gently