Aeropress

Produces intense, clean and aromatic coffee.
Once you get the hang of it, this is a straightforward preparation method.

Toolbox

• Aeropress
• Aeropress filters
• Filtered or bottled water
• Scales
• Coffee grinder
• Timer
• Kettle

Ingredients

• 18 g medium ground coffee (5 on a scale of 0-10)
• 250 g water boiled to 93ºC

Ratio

• 1 : 15

Preparation for 275 ml

1. Put the kettle on.
2. Wet the filter and place it gently in your Aeropress (make sure there are no wrinkles or bubbles under the filter).
3. Add 18 g of coffee.
4. Pour over 55 g of water in 30 seconds and stir gently three times in a circular motion.
5. Pour over the rest of the water until reaching 275 g in a total time of 1 minute.
6. Insert the top part of the Aeropress and wait for 30 seconds.
7. Start to slowly press down the piston in 30 seconds, bringing the total extraction time to 2 minutes and 30 seconds.
8. Serve.

Road to perfection

• Use two filters.
• Filtered or bottled water with less than 175 ppm of dry residue.

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French Press

The result is an aromatic coffee. This is an easy preparation method that doesn’t require much equipment or too much technical preparation.

Toolbox

• French press
• Filtered or bottled water
• Scales
• Coffee grinder
• Timer
• Kettle
• Thermometer

Ingredients

• 16 g of medium ground coffee (5,5 on a scale of 1-10)
• 250 g of water boiled to 94ºC

Ratio

• 1 : 15,5

Preparation for 150 ml

1. Add 16 g of coffee to the base of the French Press.
2. Little by little, add 250 g of water boiled to 94ºC making sure to soak all the coffee grounds over the course of 30 seconds.
3. Wait for 3 minutes and 30 seconds.
4. Use the back of a spoon to gently stir the coffee three times in a circular motion, breaking the crust of coffee that has formed on the surface.
5. Clean away any remaining froth or residue.
6. Put on the lid and slowly filter the coffee.
7. Serve.

Road to perfection

• The grind is a very important factor in this preparation method.
• Filtered or bottled water with less than 175 ppm of dry residue.

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Moka

This preparation method is perfect for a more classic taste. The result is an intense, full-bodied coffee. It’s normally served with milk.

Toolbox

• Italian coffee pot
• Filtered or bottled water
• Scales
• Coffee grinder
• Timer

Ingredients (for 3 cups moka)

• Fine-medium ground coffee (3 on a scale of 1-10)
• The amount of coffee will vary depending on the size of the coffee pot, but in this case should be 18gr.
• Fill water up to the limit indicated on your coffee pot, normally 150ml for 3 cups moka pot.

Preparación

1. Add boiling water up to the limit indicated on your coffee pot.
2. Fill the coffee basket without tamping.
3. Close tightly.
4. Turn on the hob to a high setting, but not the highest, and leave the lid of the coffee pot open.
5. When the flow of coffee starts to bubble and hiss with air, close the lid and run cold water over base of the coffee pot to halt the extraction and avoid any bitterness in your coffee.
6. Serve.

Road to perfection

• The rubber seal should always be white or transparent.
• Filtered or bottled water with less than 175 ppm of dry residue.
• There should always be a bit of water left in the base once you’ve finished making the coffee.
• Add a small amount of cold water to the coffee chamber so when the first few drops of coffee start to appear, they don’t burn against the hot steel.

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V60

This is the most technical and precise preparation method. It produces clean, juicy and elegant coffees with great aromas.

Herramientas

• V60 & filters
• Filtered or bottled water
• Scales
• Coffee grinder
• Timer
• Kettle
• Thermometer

Ingredients

· 15 g medium ground coffee (6 on a scale of 0-10)
· 260 g water boiled to 96ºC

Ratio

•  1 : 17

Preparation for 260 ml

1. Boil the water to 96ºC.
2. Fold over the seam of the filter and place it in the V60.
3. Rinse the filter with hot water, which also serves to heat up the recipient.
4. Pour away any residual water.
5. Place 15 g of coffee into the filter.
6. Using a spoon, make a nest or small crater in the centre of the grounds so the water filters more evenly.
7. Pour 50 g of water over the grounds in 30 seconds for the pre-infusion.
8. Use a spoon to gently stir the coffee in a circular motion.
9. Add the remaining 210 g of water in 1 minute.
10. Use the Spin Rao technique to gently move the V60 in small circles to help the grounds settle.
11. Wait until all the coffee has filtered through.
12. Serve.

Road to perfection

• Filtered or bottled water with less than 175 ppm of dry residue.

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