Costa Rica Hellen Mora Anaerobic

1. Step: Place the coffee bag into a cup.
2. Step: Pour 200 ml of hot water (92−95°C) over the bag.
3. Step: Shake (move) the bag several times for better extraction.
4. Step: Steep for 5-7 minutes depending on the desired strength.
5. Step: After extraction, remove the bag and enjoy your coffee.

20 g coffee, 300 g water, 96 °C, medium-coarse grind

Place a paper filter into the V60 and rinse it with hot water to remove any papery taste while preheating the V60 and the decanter.

• Step 1: Place the V60 and decanter on the scale, add 20 grams of freshly ground coffee, level it, tare the scale, and prepare your timer
• Step 2: Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds
• Step 3: Using a steady circular motion, continue pouring water up to 200 g
• Step 4: At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again
• Step 5: Total brew and extraction time is 2:30-2:45

A quick tip to conclude: Do not forget to stir the coffee with a spoon or swirl the decanter before serving. The flavours are released gradually, and stirring brings them all together. Do not drink the filter coffee immediately after brewing; wait about 2–3 minutes for it to cool down slightly. Its flavours develop best at around 70–60 degrees. If your coffee extracted too quickly, choose a slightly finer grind. Conversely, if it extracted too slowly, set a slightly coarser grind. The grind size directly affects the extraction time.

30g coffee, 500g water, 96 degrees, medium-coarse grind

Preheat the French press with hot water

• Step 1: Place the French press on the scale and prepare your timer
• Step 2: Add 30 g of freshly ground coffee
• Step 3: Pour in 500 g of water all at once and stir thoroughly
• Step 4: Wait 4 minutes and break the crust with a spoon
• Step 5: Place the metal mesh filter on top, slowly press down the plunger, and it is ready to serve

A quick tip to conclude: Do not drink filter coffee immediately after brewing; wait about 2–3 minutes for it to cool down slightly. Its flavours develop best at around 70–60 degrees. Serve the coffee immediately after brewing; do not leave it in the French press for later. If you do not separate the coffee from the water, extraction will continue, which may result in an unpleasant bitterness. Cheers:)

20 g of coffee, 200 ml of water, 93 degrees, medium-coarse grind (like for V60)

Používame inverznú metódu – piest je nasadený zo spodnej časti  Predhrejeme si aeropress, premyjeme filter aby sme sa zbavili papierovej chuti

• Step 1: Place the AeroPress on the scale, add 20 grams of freshly ground coffee, level it, tare the scale, and prepare your timer
• Step 2: Pour 40g of water within the first 30 seconds and stir thoroughly
• Step 3: Pour in the remaining 160g of water and stir thoroughly again
• Step 4: Close the AeroPress and begin pressing at 1:30
• Step 5: Aim for a slow "plunge" taking 30-40 seconds.
• Step 6: Total brew time 2:00-2:15 min

A quick tip to conclude: Do not forget to stir the coffee in the cup or decanter before serving. The flavours are released gradually, and stirring brings them all together. Do not drink filter coffee immediately after brewing; wait about 2–3 minutes for it to cool down slightly. Its flavours develop best at around 70–60 degrees. If the coffee tastes too watery, choose a finer grind size. If it tastes overly intense or bitter, opt for a coarser grind instead.

35g coffee, 500ml water, temperature 96 degrees, medium-coarse grind (slightly coarser than for V60)

Insert the paper filter into the Chemex (Note: the three-layer side must face the pouring spout)

Rinse the paper filter with hot water to eliminate any paper taste and preheat the Chemex at the same time

• Step 1: Place the Chemex on the scale, add 35 grams of freshly ground coffee, level the coffee bed, tare the scale, and get your timer ready
• Step 2: Start the timer and pour 70g of water in a circular motion to saturate all the coffee, then wait 30 seconds.
• Step 3: Pour water in a steady circular motion up to 300g, then gently swirl the Chemex.
• Step 4: When the timer reaches 2:15, add the remaining 200g and gently swirl once more.
• Step 5: The total extraction time should be between 3:15 and 3:45.

A quick tip to conclude: Swirl the Chemex in a circular motion to mix the final brew. Do not drink filter coffee immediately after brewing; wait about 2–3 minutes for it to cool down slightly. Its flavours develop best at around 70–60 degrees. If your coffee extracted too quickly, choose a slightly finer grind. If it extracted too slowly, set a slightly coarser grind. The grind size directly affects the extraction time.

75g coffee, 600ml water, cold water, coarse grind, 12 hours

• Step 1: Weigh out 75g of coffee and grind it coarser than for standard filter coffee.
• Step 2: Pour the coffee into the filter and secure it.
• Step 3: Pour 600g of water into the Hario bottle.
• Step 4: Close the bottle and swirl gently in a circular motion to ensure all the coffee is saturated.
• Step 5: Leave to extract in a cool place for 8–12 hours.

A quick tip to conclude: The steeping time and the coffee-to-water ratio determine the strength of your beverage. You can adjust these parameters to suit your personal preferences. Cold brew can be enjoyed straight or paired with tonic water. It also pairs wonderfully with coconut milk, making it a fantastic summer drink. Cheers:)