5 golden rules for a better cup
- Right ratio: about 15 g of coffee for every 250 ml of water.
- Water at 85–90 °C: never boiling. Let the kettle rest 30–60 seconds.
- Grind just before brewing, matching the grind to your method.
- Filtered water, free of chlorine.
- Store it well: sealed, away from light, heat and humidity. Enjoy within a month of opening.
Methods
V60: 15 g, 250 ml, medium-fine grind, 2:30–3:00. Best with Sinsonte and Gaviota.
Chemex: 30 g, 500 ml, medium-coarse grind, 4:00–4:30. Best with Gaviota and Sinsonte.
French press: 30 g, 500 ml, coarse grind, 4 minutes. Best with Bahareque and Aguabonita.
AeroPress: 15 g, 220 ml, medium-fine grind, 2 minutes. Best with Bahareque and Gaviota.
Moka pot: 18–20 g, hot water up to the valve, fine-medium grind. Best with Samán and Aguabonita.
Espresso: 18 g in, 36 g out in 25–30 seconds. Best with Aguabonita and Samán.