Paper filter:
- Place 10 to 14 grams (1 tablespoon) for every 250ml (8oz) of water.
- The hot water should drain in 2 minutes.
- If the coffee drains in less than 2 minutes, the coffee is ground too coarsely.
- If the coffee drains in more than 2 minutes, the coffee is ground too finely.
For a better brew, use a bamboo filter. Bamboo does not absorb the aromatic complexity of the coffee!
Our recommendations for filter infusions:
Metal filter:
- Follow the same steps as for paper filter brewing, but with the grind corresponding to a metal filter infusion.
Siphon:
- Install the filter in the upper part and tension it with the spring. Make sure it stays in place for a good infusion.
- Make sure to clean the rubber seal for the upper part thoroughly.
- Insert the upper part into the lower part, turning it to ensure it is tightly sealed.
- Place the burner and let the water heat until most of it rises to the upper part of the siphon.
- Lower the flame to keep the water in the upper part of the siphon.
- When the water is in the upper part, it should not be boiling; only the lower part should boil.
- If it immediately descends, it lacks heat.
- Once the water is stable at the top, place the ground coffee in the upper part of the siphon, directly into the water, and stir. This is when the first aromas of the coffee are released!
- Place 10 to 14 grams (one tablespoon) for every 250ml (8 oz) of water.
- Wait 1 minute and 45 seconds, remove the flame, and stir to create a vortex motion, then stop stirring.
- Let the infused coffee descend into the lower part of the siphon, serve, and enjoy one of the best ways to brew coffee to experience all its aromas!
The entire process, from the boiling of the water, should not exceed 2 minutes and 30 seconds. If the process takes longer, this may be due to a dirty filter or coffee ground too finely.
Our recommendations for the Siphon:
V60:
- Place 10 to 14 grams (one tablespoon) of ground coffee in the bamboo filter.
- Heat the water to 97°C (let it rest for a few seconds after boiling) in a gooseneck kettle.
- Pour hot water for 1 to 2 seconds over the ground coffee, just enough to wet it.
- Let the ground coffee bloom for 30 seconds without touching it.
- When it starts to deflate, add water to keep its height elevated until it reaches 250g on the scale. This is equivalent to one cup.
The entire process should take 2 minutes.
Our recommendations for the V60:
French Press:
- Place 10 to 14 grams (one tablespoon) for every 250ml of water directly into the French press.
- Add hot water at 97°C (let it rest for a few seconds after boiling).
- Stir and let it steep for:
- Five minutes for a velvety coffee.
- Seven minutes for a full-bodied coffee.
- After brewing, press down the plunger and pour all the coffee into cups to stop the brewing. Prolonged brewing results in bitter coffee.
Our recommendations for the French Press:
Percolator:
