How to brew
V60 pour over
- Coffee
- 20 g
- Water
- 320 ml
- Ratio
- 1 : 16
- Water temp
- 91°C
- Grind
- Medium
- Total time
- 2:30
Pours
| Time | Step | Scale to |
|---|---|---|
| 0:00 | Bloom, wait 45 seconds | 60 ml |
| 0:45 | Pour in circles from the centre | 200 ml |
| 1:15 | Final pour | 320 ml |
Steps
- Rinse the paper filter with hot water and discard it
- Add 20 g coffee and gently level the bed
- Pour following the pour table, slowly in circles from the centre
- Let it drain completely, swirl and enjoy
Tip: Decaf extracts faster than regular coffee: grind one step coarser.
French press
- Coffee
- 20 g
- Water
- 300 ml
- Ratio
- 1 : 15
- Water temp
- 91°C
- Grind
- Coarse
- Total time
- 4 minutes
Steps
- Preheat the press with hot water
- Add 20 g coarse-ground coffee
- Pour 300 ml water and stir gently
- Put the lid on without pressing and wait 4 minutes
- Press slowly and pour everything out right away
Tip: Decaf turns bitter if over-steeped: press at exactly 4 minutes.
Espresso
- Coffee
- 18 g
- Water
- 36 ml
- Ratio
- 1 : 2
- Water temp
- 91°C
- Grind
- Extra fine
- Total time
- 25 seconds
Steps
- Grind 18 g right before brewing and distribute evenly
- Tamp level and firmly
- Pull 36 g of espresso in 25 seconds
Tip: Decaf extracts faster: grind one step coarser than regular beans.
Cold brew
- Coffee
- 100 g
- Water
- 1000 ml
- Ratio
- 1 : 10
- Grind
- Coarse
- Total time
- 12–16 hours
Steps
- Combine 100 g coarse-ground coffee with 1 litre of cold filtered water
- Stir gently and seal
- Steep in the fridge for 12–16 hours
- Strain through a paper or cloth filter
- Serve over ice; dilute with water or milk if too strong. Keeps refrigerated for 1 week
Tip: For a stronger brew use 120 g coffee rather than steeping past 24 hours.