Guatemala Acatenango – Finca La Soledad

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.Pour water gently in 3–4 portions, keeping the water level even.
5. 5.Let the coffee settle and drain.

If you want more sweetness, grind slightly finer; if the coffee is too bitter, grind coarser.

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

Coffee in

17.5 g

Water

300 g

Time

3:00

Temperature

92°C

Roaster's favourite version.

Coffee in

15 g

Water

250 g

Time

2:30

Temperature

92°C

Grind: medium (slightly finer than for V60)

1. 1.Rinse the paper filter with hot water.
2. 2.Add 15 g of freshly ground coffee.
3. 3.Pour 150 g of water at 92°C.
4. 4.Gently stir 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 and wait four minutes.
2. 2.Press the plunger down slowly.

Slow pressing gives a cleaner cup.