AEROPRESS 

INGREDIENTS:

10 g ground coffee

120 ml of filtered water at 93 ° C

Infusion time: 1-2 min.

Ratio (g / L): 75-100 g / L.

Grinding: Fine

PREPARATION:

Place the paper filter in the filter holder, close the aeropress and place it on a cup. Pour hot water to moisten the paper filter and discard the filtered water. Add 10 g of fine grinding coffee and pour 120 ml. of hot filtered water. Stir with a spoon and let infuse for 1-2 minutes. Then press the plunger until all the water is filtered. Remove the filter to discard the grounds.

CHEMEX 

INGREDIENTS:

10 g ground coffee

170 ml of filtered water at 93 ° C

Infusion time: 4-5 min. (Recommended time to infuse 30 g of ground coffee.)

Ratio (g / L): 60-65 g / L.

Grinding: Medium

PREPARATION:

Unfold the filter, place it on your Chemex and moisten it with hot filtered water. Discard the water that has fallen into the container. Add 10 g of medium grinding coffee in the filter for each cup of drink you want to obtain. Add some water and let infuse for 30 seconds. Pour the remaining water (170 ml per cup) in 4 phases in circles. The process will take between 3 and 5 minutes. Let the coffee filter in the bowl and serve.

HARIO V60 

INGREDIENTS:

10 g ground coffee

170 ml of filtered water at 93 ° C

Infusion time: 4-5 min. (To infuse 30 g of ground coffee.)

Ratio (g / L): 60-65 g / L.

Grinding: Medium

PREPARATION:

Place the filter in the upper filter holder and moisten it with hot filtered water. Discard the water that has fallen into the container. Add 10g of medium grind coffee in the filter for each cup of beverage you want to obtain. Add some water and let infuse for 30 seconds. Pour the remaining water (170 ml per cup) in circles making movements counterclockwise. The process will take between 3 and 5 minutes. Let the coffee filter in the bowl and serve.

FRENCH PRESS

IINGREDIENTS :

10 g ground coffee

170 ml of filtered water at 93 ° C

Infusion time: 3-5 min.

Ratio (g / L): 60-65 g / L.

Grinding: Medium thick

PREPARATION:

Add 10 g of medium-coarse grinding coffee per cup, place it inside the jar and gently moisten it with double the water (20 ml). Stir, add the remaining water (150 ml) and cover. Let infuse for four minutes and then press the filter down. You must find a medium resistance. Upon reaching the bottom, serve immediately.t’s very simple to obtain intense coffee with the best flavour.

SYPHON

INGREDIENTS:

10 g ground coffee

130 ml filtered water

Infusion time: 2-3 min.

Ratio (g / L): 70-75 g / L.

Grinding: Medium

PREPARATION:

Place the filter, previously soaked and hook it to the glass tube. Add 130 ml per cup of coffee to the lower container and place the upper container on it (which is not tightly closed). Heat the water until it starts to boil and replace the upper container tightly and well aligned with the lower one. When the water has risen to the top container, lower the heat and pour 10 g of coffee per cup and stir gently. Let infuse for a minute and turn off the heat. Wait until you have filtered all the water and serve.

ESPRESSO COFFEE MACHINE

INGREDIENTS:

17 g ground coffee

40 ml filtered water

Infusion time: 25-30 seconds.

Ratio (g / L): 500 g / L.

Grinding: Very fine

PREPARATION:

Grind between 15-18 g of coffee depending on your machine. Press the coffee well into the filter holder. Run the water to clean the machine before extraction (the water should be reverse osmosis water or filtered water at about 93 ° C). Extract about 40 ml of coffee for about 25-30 seconds or so depending on your coffee maker. Clean both the coffee maker with its equipment and tools, as well as the mill daily to ensure a delicious and clean Espresso.

COLD BREW MACHINE

INGREDIENTS:

100 g of ground coffee

1000 ml of filtered water

Infusion time: 16-20 hours.

Ratio (g / L): 100 g / L.

Grinding: Medium

PREPARATION:

Place 100 g of ground coffee in your coffee maker and add 1 liter of filtered cold water. Let stand overnight, between 16 and 20 hours. After that time, you can keep it in the refrigerator to drink it cold or serve on ice.

COLD BREW WITHOUT HAVING A BREW DEVICE

It is necessary to have is a Chemex or a Hario V60

INGREDIENTS:

100 g of ground coffee

1000 ml of filtered water

Infusion time: 16-20 hours.

Ratio (g / L): 100 g / L.

Grinding: Medium

PREPARATION:

Place the ground coffee in the jar to infuse. Add water slowly in circles. Cover the jar with plastic wrap and let it stand for 16-20 hours (out of the fridge). After the infusion hours, use the Hario V60 or Chemex coffee machine to filter your Cold Brew coffee. Keep the Cold Brew coffee in the fridge and for the next two days.