Métodos de Extracción y Recetas
Instrucciones de laboratorio guardadas en brews.json
V60 Drip
ID #1
Ethiopia Yirgacheffe Kochere
Ratio Café:Agua
1:16 (15g coffee / 240g water)
Molienda
Medium-Fine
Temperatura H2O
93°C
Tiempo Objetivo
3:00 mins
Guía de vertidos paso a paso:
- Pluck and rinse filter paper with hot water.
- Add 15g freshly ground coffee. Shake gently to level.
- Bloom with 45g water for 45 seconds.
- Slowly pour in concentric circles up to 150g.
- By 1:45 mins, pour final water up to 240g.
- Swirl once and let it completely draw down.
French Press
ID #2
Sumatra Mandheling Raja
Ratio Café:Agua
1:15 (20g coffee / 300g water)
Molienda
Coarse
Temperatura H2O
95°C
Tiempo Objetivo
4:00 mins
Guía de vertidos paso a paso:
- Preheat French press beaker with hot water, then discard water.
- Add 20g coarse coffee grind into press.
- Pour all 300g water gently, ensuring all grounds are saturated.
- Let steep for 4 minutes.
- Use a spoon to break the crust on top and stir gently once.
- Put lid on and press plunge filters down slowly.
