El Classico - Morning Brew

Coffee in

18 g

Water

300 g

Time

2:45

Temperature

92°C

Grind: medium

1. 1.Rinse the 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.Add water calmly in 3-4 portions, maintaining an even water level.
5. 5.Let the coffee drain calmly.

Coffee in

30 g

Water

500 g

Time

3:30

Temperature

92°C

Grind: medium-coarse

1. 1.Rinse the 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 add water slowly in several equal portions until reaching 500 g.
5. 5.Let the coffee drain freely.

Roaster's tip: if you prefer a more dessert-like character, grind slightly finer; if you prefer more lightness and clarity, choose a slightly coarser grind.

Coffee in

15 g

Water

250 g

Time

2:30

Temperature

92°C

Grind: medium grind (slightly finer than for V60)

1. 1.Place a paper filter and rinse it with hot water.
2. 2.Add 15 g of freshly ground coffee.
3. 3.Pour 150 g of water (at 92-93°C).
4. 4.Stir gently 2-3 times.
5. 5.Attach the plunger and wait until 1:45.
6. 6.Press slowly for about 30-40 seconds. (30 s)

Coffee in

18 g

Water

300 g

Time

4:00

Grind: coarse

1. 1.Pour water over the coffee.
2. 2.Wait 4 minutes.
3. 3.Press and pour into a cup.