V60 Pour Over

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Equipments and quantity needed

• V60
• Glass carafe or mug
• Filter paper
• Measuring scale and timer
• Kettle for pouring - 240 ml water (temp: 93°C)
• Whole coffee beans - 17 g (grind size: Medium fine - similar to fine salt)

Optional equipments [For more precision]

• Thermometer
• Hand grinder
• Pour over kettle
• Bean container

Recipe

1. Place the V60 on the mug and insert the filter paper in the V60.
2. Rinse the paper with hot water to remove any residues and warm up the mug too.
3. Remove the water from the mug.
4. Grind your coffee with a grinder (size: medium fine - similar to rock salt) or add pre-ground coffee into the cone.
5. Start the timer & pour 60 ml of hot water in an outward spiral into the cone to evenly spread the water over the coffee bed.
6. Let it bloom - A process where CO2 is released from the coffee as it gets in contact with hot water.
7. Wait till 45 seconds and add 60 ml of water every 30 seconds till the scale hits 260 ml of water.
8. Stir your coffee with a small spoon several times.
9. Wait till the timer hits 3 minutes and remove the V60 from the carafe.
10. Enjoy a clean cup of V60 Pour Over.
11. Put the coffee residue in your plants as it is an excellent fertilizer and wash your equipment for its next use.

Traditional Aeropress

Alan Adler (retired Stanford engineering lecturer), the inventor while processing his invention had only one goal in mind to brew a superior cup of coffee. The intention was to reduce acidity and bitterness in his daily cup of coffee. The AeroPress gets its name from a sister product made by the same company: the Aerobie, a dinner-plate-sized ring that outflies a Frisbee by a mile.

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Equipments and quantity needed

• Aeropress
• filter paper
• glass carafe or mug
• measuring scale and timer
• kettle for pouring- 220 ml water (temp- 88º)
• whole coffee beans- 16 g (grind size - Medium)

Optional equipments [For more precision]

• Thermometer
• Hand grinder
• Pour over kettle
• Bean container

Recipe

1. Add the filter paper to the cap.
2. Twist the filter cap into the Aeropress and place it on a mug or carafe.
3. Place the Aeropress where the numbers are visible upright and rinse it with hot water to remove any residues.
4. Grind your coffee with a grinder (size: Medium fine) or add pre-ground coffee into the Aeropress.
5. Start the timer and pour 60 ml of hot water to let the coffee bloom.
6. At 45 seconds, pour 60 ml of hot water slowly.
7. At 1:20 minutes, pour 60 ml of hot water.
8. Stir briskly about 10 times to mix the coffee well.
9. At 1:50 minutes, pour the remaining 40 ml of water and insert the plunger on top.
10. At 2:10 minutes, slowly press down the plunger within 20-30 seconds and remove the Aeropress.
11. Enjoy a flavorful cup of Aeropress coffee.
12. Put the coffee residue in your plants as it is an excellent fertilizer and wash your equipment for its next use.

French Press

The french press is a full immersion brewing device with a metal mesh filter. It gives you a cup of coffee with fuller body and increased texture due to more oils remaining in the final brew. Invented in 1852 by the Frenchmen Mayer and Delforge and patented by the Italians Attilio Calimani and Giulio Moneta in 1929 the french press is the easiest method in manual brewing techniques.

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Equipments and quantity needed

• French press
• Measuring scale and timer
• kettle for pouring- 225 ml water (temp- 90º)
• whole coffee beans- 15 g (medium coarse)

Optional equipments [For more precision]

• Thermometer
• Hand grinder
• Pour over kettle
• Bean container

Recipe

1. Preheat the French press by adding hot water and empty the carafe.
2. Grind your coffee beans with a grinder (size: medium coarse) or add pre-ground coffee into the carafe.
3. Start the timer and pour 50 ml of hot water in a circular motion and let it bloom until 40 seconds.
4. Pour the remaining 185 ml of water and insert the plunger on top.
5. Press the plunger down slowly as the scale hits 3:30 minutes.
6. Pour your coffee into a mug and enjoy a delectable & mouthful brew.
7. Put the coffee residue in your plants as it is an excellent fertilizer and wash your equipment for its next use.

Siphon (for 2 cups)

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Name 2

Name 3

Name 4

Name 5

Name 6

Equipments and quantity needed

• Siphon set
• Measuring scale and timer
• Water- 320 ml
• Whole coffee beans- 24 g ( medium fine)
• Thermometer

Optional equipments [For more precision]

• Hand grinder
• Bean container

Recipe

1. Soak your cloth filter in warm water for five minutes, drop it into the bottom of your siphon’s upper compartment or hopper, and hook it to the bottom of the hopper’s glass tubing.
2. Fill 320 ml of water in the siphon’s lower compartment or bulb, insert the hopper into the bulb, and add a heat source.
3. The water in the bulb will start rising into the hopper.
4. When the water reaches 88ºC, add your ground coffee into the hopper and stir it several times.
5. Let the coffee brew for 1 minute, then remove the heat source from under the bulb.
6. The coffee will soon start to come down into the bulb in about _ seconds.
7. Remove the hopper.
8. Pour your coffee into a mug and enjoy a vibrant brew.
9. Put the coffee residue in your plants as it is an excellent fertilizer and wash your equipment for its next use.

Chemex

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Name 2

Name 3

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Equipments and quantity needed

• Chemex
• Filter paper
• Measuring scale and timer
• kettle for pouring - 280 ml water ( temp- 93º)
• whole coffee beans - 18 g (grind size - Medium - little coarse than V60 grind)

Optional equipments [For more precision]

• Thermometer
• Hand grinder
• Pour over kettle
• Bean container

Recipe

1. Place the V60 on the mug and insert the filter paper in the V60.
2. Rinse the paper with hot water to remove any residues and warm up the mug too.
3. Remove the water from the mug.
4. Grind your coffee with a grinder (size: medium fine - similar to rock salt) or add pre-ground coffee into the cone.
5. Start the timer & pour 60 ml of hot water in an outward spiral into the cone to evenly spread the water over the coffee bed.
6. Let it bloom - A process where CO2 is released from the coffee as it gets in contact with hot water.
7. Wait till 45 seconds and add 60 ml of water every 30 seconds till the scale hits 260 ml of water.
8. Stir your coffee with a small spoon several times.
9. Wait till the timer hits 3 minutes and remove the V60 from the carafe.
10. Enjoy a clean cup of V60 Pour Over.
11. Put the coffee residue in your plants as it is an excellent fertilizer and wash your equipment for its next use.