Colombia Red Bourbon Huila – Las Flores

Coffee in

30 g

Water

500 g

Time

3:30

Temperature

92°C

Grind: medium-coarse

1. 1.Rinse paper filter thoroughly with hot water.
2. 2.Add 30 g of coffee.
3. 3.Start with 80 g of water and leave for 30 seconds. (30 s)
4. 4.Then pour water slowly in several equal portions until reaching 500 g.
5. 5.Let the coffee drip through freely.

Coffee in

18 g

Water

300 g

Time

2:45

Temperature

92°C

Grind: medium

1. 1.Rinse filter with hot water.
2. 2.Add 18 g of freshly ground coffee.
3. 3.Pour 50 g of water and leave for 30-40 seconds (bloom). (30 s)
4. 4.Pour water slowly in 3-4 portions, keeping an even water level.
5. 5.Let the coffee drain quietly.

Coffee in

15 g

Water

250 g

Time

2:30

Temperature

92°C

Grind: medium (slightly finer than for V60)

1. 1.Put on paper filter and rinse with hot water.
2. 2.Add 15 g of freshly ground coffee.
3. 3.Pour 150 g of water at 92°C.
4. 4.Stir gently 2-3 times.
5. 1:45Attach the plunger and wait until 1:45.
6. 6.Press slowly for about 30-40 seconds. (30 s)

Roaster's tip: grind slightly finer for more sweetness; coarser if bitter.

Coffee in

18 g

Water

300 g

Time

4:00

Grind: coarse

Roaster's tip: slow pressing yields a cleaner cup.