Espresso Machine 

Knowing your coffee, your machine, and your taste is the perfect shot.The trick is to practice and be patient until you get the shot you want.


What you need: Coffee, Espresso machine, Demitasse, Double basket, bottomless portafilter, Grinder, Scale, Tamper, Timer


Brew time: 30 seconds


Grind: Fine


Water temperature: 200 farenheit or 93 Celsius


Recommended coffee amount: 18-21gr for 30gr water

Step 1: remove portafilter place on scale and zero.

Step 2: grind coffee into basket

Step 3: distribute evenly.

Step 4: remove the portafilter and tamper with good pressure and smooth the surface.

Step 5: position the portafilter in the grouphead and start the shot.

French Press or plunge

Using this elegant method, you can make a pot of rich, full-bodied coffee.

Tip: After brewing transfer or serve immediately so it doesn’t become bitter or chalky. 

What you need:

Coffee

French Press

Grinder

Kettle

Scale

Timer

Wooden spoon

Brew time: 4 min

Grind: Coarse

Water temperature: 205 farenheit or 96 Celsius

Recommended Water coffee ratio: 1:15. For every 1 gr of coffee add 15 grams of water or 3 tablespoons for every cup of water.  

TIP: Always adjust to your taste, more coffee for a stronger coffee.

Step 1: For the cups you wish to brew, heat the water to 205 degrees Fahrenheit, or 96 degrees Celsius.

Step 2: Grind the coffee.

Step 3: Mount the French press to the scale and zero.

Step 4: Coffee should be bloomed.

Pour the coffee into the French press. Cover the grounds with water.
As a general rule, double the amount of coffee. For example, 60g of
water for 30g of coffee and stirring with a bamboo or wooden spoon

The coffee needs 30 seconds to bloom.

Step 5: Pour in the rest of the water. Allow four minutes. Yes, four minutes before diving.

Step 6: The French press must be removed from the balance.

Step 7: Plunge or press the filter down. If the filter falls without
assistance, your grinding was too fine. If it is difficult to press,
your grinding was too fine.

Step 8: When you’ve finished pressing, serve the coffee immediately.
Don’t let it sit, as this will cause it to continue brewing and
over-extract.

Pour Over

With no machines to obstruct your path, no flashing green lights, and no electrical power lines, the pour over method is similar to meditating. Just you and a couple basic implements. The finished cup tastes a lot more subtle and sophisticated than one from a drip coffee maker.

What you need:

Ovalware Pour over

Kettle

Grinder

Scale

Timer

Brew time: 2 min

Grind: Coarse (sea salt)

Water temperature: 205 farenheit or 96 Celsius

Recommended Water coffee ratio: 1:12. For every 1 gr of coffee add 11 grams of water.

TIP: Single-origin coffee that is lightly roasted, we recommend less coffee: 22 grams for every 350 grams water.

Step 1: For the cups you wish to brew, heat the water to 205 degrees Fahrenheit, or 96 degrees Celsius.

Step 2: Grind the coffee. Sea salt

Step 3: place filter in dripper. Get it wet with hot water.

Step 4. Get the coffee to the filter. Tap to level it.

Step 5: Bloom or first por. place the brewer on a carafe or cup,
place this entire set-up onto a digital scale, and set it to zero. Add
60gr of water moving on spiral to get all the coffee wet take 15 seconds
pouring. Wait 30 additional seconds for coffee to bloom

Step 6: second pour. add 90gr more water on spiral motion inside out and reverse motion. Turbulence “Stir” the coffee.

Step 7: second pour: add 150gr more water 45-60 seconds

Step 8: third pour. Add 100gr more water 15-20 seconds.