Brewing Guide

Drip/Percolation

Light to Medium

Medium, Medium-coarse

1:15

88ºC to 92ºC

2:30 min to 3 min

Place a filter paper and rinse with hot water over the cup.
Discard the water and place it over the server.
Add grounded coffee (15gm) into it.
Pour 30 ml of water, allow the bubbles to come i.e, blooming for
30 seconds.
Make it in two pours (195 ml), where add 100 ml o f water in a
circular motion and leave it for 30 seconds and then add remaining 95 ml of water.
Let it drip down and serve into cups.

Infusion/Immersion

90ºC to 93ºC

4:00 min

Rinse the equipment with hot water and discard the water.
Add 20 gm grounded coffee into it and pour 40 ml hot water for blooming.
Allow the bubble to come, leave it for 30 seconds.
Add remaining water (280 ml) into it and close the lid.
After 4 min. plunge it.
Serve into cups immediately to avoid over extraction.

Pressure

Medium

Medium, Medium-Coarse

1:13

87ºC to 92ºC

1:30 min to 2:00 min

Rinse the equipment with hot water and discard the water.
Add 15 gm of grounded coffee into it.
Add hot water (30 ml) for blooming i.e, allow the bubbles to come for 30 seconds.
Stir it for 5 times and add remaining water (165 ml) and give a stir again.
Vacuum seal it and gradually start pressing till you get hissing sound.
Serve it into the cups.

Pressure

Medium to Dark

Fine

1:8-1:10

87ºC to 90ºC

2:00 min

Add warm water into the lower chamber of moka pot (2 cup) (approx. 120-140 ml).
Take finely grounded coffee into the basket (approx. 16-17 gm).
Screw up the upper chamber and lower chamber tightly and heat it from the bottom.
After 2 mins. decoction gets collected in the upper chamber.
Serve it immediately.