• If you don’t have a kettle with temperature control, take the water to a boil and wait for 30 seconds to lower the water temperature to 94ºC aprox.
• A coffee to water ratio 1:15.5 means that you use 1 gram of coffee for 15.5ml of water.
• Natural processed coffees should be brewed with lower water temperature than washed coffees.
• Blooming is the brewing fase where you pre wet the coffee to extract all the CO2 inside the coffee beans that accumulated when roasting. 
• Use a 1:2 coffee to water ratio in the blooming fase. So if you are using 16g of coffee for your brew, add 32ml of water in your bloom.
• For fresh coffees (1 to 2 weeks after roasting) do a longer bloom (40 seconds) because it will have more CO2 accumulated. For coffees older than 2 weeks use a shorter blooming time (30 seconds).
• If you don’t have a scale to way out your coffee use a big spoon and always add the same amount of coffee. Same with the water, use a recipient that has measurements and always fill it up the same amount.

• The French Press is a very easy brewing method that requires minimal effort.
• Because it´s a full immersion brewing method our grind setting needs to be coarser so we don’t over extract our coffee.
• The metal filter doesn’t filter as much of the oils as a paper filter so the final result is a cup of coffee with a higher body.
• Be aware that if you are not gentile while plunging you will end up with a cloudy coffee full of sediments.

    RECIPE:

• 26 grams of coarse grind coffee.
• 400 ml of water at 93ºC.
• 4 minutes total brew time.

    OUR METHOD: 

• Use a 1:15.5 brewing ratio. This means 1g of coffee per 15.5ml of water.
• Measure out 66g of coffee per Litre of water.
• Grind the coffee on a coarse setting (similar to coarse salt)
• Preheat your french press with hot water and descart the water.
• Add Coffee and hot water following the ratio measurements. The water should be around 90º-95ºC depending on the coffee. (For washed coffees use higher T 93-95ºC. For natural coffees use lower T 90-92ºC).
• Give it a gentle stir with a spoon.
• Brew for 3-4 minutes
• Give it a gentle stir to break the crust, put the lid on and plunge. Remember to plunge slowly so your cup of coffee doesn´t end up full of sediments.
• Drink and enjoy!

    TIPS:

• If the coffee tastes astringent, grind finer. If the coffee tastes bitter, grind coarser.
• If your cup of coffee is too weak, add more coffee but keep the same amount of water. If your cup of coffee is too strong add less coffee with the same amount of water.
• For a cleaner cup, before you plunge, you can scoop off any foam from the surface of the liquid with a spoon.

The classic italian machine. Probably our favorite option if you are adding milk to your coffee and don’t have an espresso machine. It is simple to make and if you follow a few tips your end result will be so much better.

    OUR METHOD:

• Add water just under the pressure valve. Place on medium heat and start to warm up the water chamber. Don´t let the water boil. 
• Add finely ground (refined sugar) coffee to the basket, tap to settle and gently tamp with your hand. The coffee should be leveled with the basket.
• Place the basket in the water chamber and screw the top part on (careful it will be hot, we recommend using a tea towel).
• Leave the top lid open (we don’t want to create condensation and over heat our moka pot).
• Turn the heat down to low. Your aim is to be able to extract the coffee without the water boiling (boiling water burns coffee and will make your coffee taste bitter).
• You want the coffee to appear from the stout slowly. Once the coffee has reached the line under the pouring stout take it off the heat and run the moka pot under cold water to cut the extraction. 
• REMEMBER: You don’t want the coffee to make that bubbling noise that everyone thinks that means your coffee is ready. That actually means your coffee is over extracted and burnt. 
• You will always end up having some water left in the bottom chamber, that is the aim. We don’t want to extract all the water because it will make our coffee watery and we want a nice body that will remind us of espresso and taste great with milk.

The aeropress is a full immersion brewing method where the coffee is steeped in the water and then pressed via a filter. It’s a very flexible brewing method, depending on the technique that you apply you can end up with many different end results. We recommend using a metal filter to cut down the waste of paper.

   RECIPE:

• 16.5 grams of medium to fine coffee.
• 250 ml of water at 93ºC
• 2.30 minutes total brew time

    OUR METHOD:

• Use a 1:15 brewing ratio.
• Pour hot water through your aeropress to preheat and clean the filter. If you use a paper filter this step is extra important to remove the taste of paper from your coffee.
• Place the Aeropress over a big cup or a jar and set your scale to 0.
• Grind your coffee on a fine-medium setting (similar to table salt).
• Add your coffee, pour 50ml of water(blooming) at 92ºC and start the timer.
• Stir and let it bloom for 30 second.
• When you reach 30 seconds, add the rest of the water(200ml).
• Gently stir and place the plunger on top to create a vacuum and stop coffee dripping into the cup/jar.
• Let it brew until the timer is at 2 minutes.
• When the total time is 2 minutes press the plunger down slowly for 30 seconds.
• Total brew time should be 2.30 minutes.

    TIPS:

• At our cafe we don’t use the inverted method but feel free to try it if wanted.
• Take your aeropress camping or traveling. 
• If the coffee tastes too weak, astringent or flavourless, grind finer. If the coffee tastes too bitter or strong, grind coarser.
• Remember, if you use natural coffees lower the water Tº (88-91ºC) and if you use washed coffees the water Tº should be higher (91-93 ºC).

The V60 is a pour over method. If done correctly it produces a nice clean cup of coffee. There are hundreds of different ways to make a v60. We recommend that you investigate and play around to find what works better for you. However, we find that the method we use gives us consistent good brews every time with different origins.

RECIPE:

• 17 grams medium grind coffee.
• 255 ml water at 93ºC.
• 3.30 minutes total brew time.
• 35 g of bloom. 76g first pour; 76g second pour; 76g third pour.

   OUR METHOD:

• Get everything ready. Place your v60 over a jar and add the paper filter.
• Wash the paper filter with hot water. This will also allow the jar to preheat.
• Discard the water from the jar.
• Place the jar and V60 over your scale and set to 0.
• Use a 1:15 ratio. 
• Grind your coffee on a medium setting (similar to granulated sugar). Because we pour various times and we agitate our coffee quite a lot our grind setting should be a little coarser than a single pour V60.
• Place the coffee in the V60.
• We will use a brewing method where we divide our pouring into 4 separate pours. First the bloom(34g) and then 3 pours of 74g aiming for 1minute of extraction between every pour.
• Start the timer and pour 34g of water. For the bloom we use a 1:2 ratio, so for 17g of coffee we pour 34g of water. Stir gently and let it brew for 30 seconds. If your coffee is very fresh you might need to bloom for a little longer to extract the most CO2 from the coffee.
•  At 30 seconds gently por 74g of water for 30 seconds, then let it drip for another 30 seconds. All the water should have gone through the v60 before you start your next pour.
• At 1min 30 secs do the same process as before. And pour 74g of water in 30 seconds. Then leave it drip for 30 seconds
• At 2.30 repeat the same process.
• When finished pouring, give it a gentle swirl to get a flat bed.
• Your final brew time should be 3.30 minutes. 
• At 3.30 all your water should have drained through. If it hasn’t you need to grind coarser. If it drained too quickly you need to grind finer.

Same as V60. The difference will be the brew time and the grind size. In a Chemex we will grind a little coarser than for a V60. The extraction will take a little longer because the paper sticks to the sides of the glass and produces a sort of vacuum that will make the brewing process a little slower. 

RECIPE:

• 17 grams medium grind coffee.
• 255 ml water at 93ºC.
• 3.30 minutes total brew time. (a little longer for the chemex).
• 35 g of bloom. 76g first pour; 76g second pour; 76g third pour.

   OUR METHOD:

• Get everything ready. Place your v60 over a jar and add the paper filter.
• Wash the paper filter with hot water. This will also allow the jar to preheat.
• Discard the water from the jar.
• Place the jar and V60 over your scale and set to 0.
• Use a 1:15 ratio. 
• Grind your coffee on a medium setting (similar to granulated sugar). Because we pour various times and we agitate our coffee quite a lot our grind setting should be a little coarser than a single pour V60.
• Place the coffee in the V60.
• We will use a brewing method where we divide our pouring into 4 separate pours. First the bloom(34g) and then 3 pours of 74g aiming for 1minute of extraction between every pour.
• Start the timer and pour 34g of water. For the bloom we use a 1:2 ratio, so for 17g of coffee we pour 34g of water. Stir gently and let it brew for 30 seconds. If your coffee is very fresh you might need to bloom for a little longer to extract the most CO2 from the coffee.
•  At 30 seconds gently por 74g of water for 30 seconds, then let it drip for another 30 seconds. All the water should have gone through the v60 before you start your next pour.
• At 1min 30 secs do the same process as before. And pour 74g of water in 30 seconds. Then leave it drip for 30 seconds
• At 2.30 repeat the same process.
• When finished pouring, give it a gentle swirl to get a flat bed.
• Your final brew time should be 3.30 minutes. 
• At 3.30 all your water should have drained through. If it hasn’t you need to grind coarser. If it drained too quickly you need to grind finer.