temperature: between 91ºC and 96ºC

coffee: 15gr

grind: medium

bloom: at 00.00 pour 50g of water with gentle agitation

first pour: at 00.50 pour 100g of water

second pour: at 01.30 pour 100g of water.

temperature: between 93°C and 95°C

grind: coarse

coffee: 30g

extraction: in 30 seconds, add 420 grams of water, leave to stand for 3 minutes and 30 seconds, then press the filter. Serve at your preferred temperature.

temperature: first pour 86º, remainding pours 96º C.

grind: medium/course

coffee: 20gr

bloom: pour 60gr of water at 00.00

first pour: at 00.45 pour 70g of water

second pour: at 01.30 pour 70g of water

third pour: at 02.15 pour 80g of water

temperature: between 93º and 95º C

grind: fine

ratio: 1:2 to 1:3

extraction time: 25-35 seconds

If coffee tastes bitter, grind coarser. If coffee tastes sour, grind finer

use bottled water, aim at a ph7 and balanced magnesium and calcium, total dissolved solids close to 100 ppm.