Coffee: 18 g
Water: 270 ml at 95°C
Water TDS: 50 mg/l
Grinding: 650 μm (sea salt size)
Blooming: 30 seconds
Extraction time: 2 minutes 30 seconds

5-STEP PREPARATION
1. Prepare the filter: Place a paper filter in a V60 dripper and rinse it thoroughly with hot water. This removes any paper taste and warms the container at the same time. Discard the excess water.
2. Add coffee: Pour 18 g of medium ground coffee (sea salt size) into the rinsed filter. Make sure the coffee bed is evenly spread.
3. Blooming – first pour: Start pouring with 50 ml of hot water. Pour slowly, starting in the middle and working your way towards the edge. Wait 30 seconds for the coffee to degas (bloom).
4. Main pour – second pour: At a total time of 30 seconds, slowly add 110 ml of water. Pour in a circular motion, starting in the middle, gradually moving towards the edge and back towards the center. Make sure to evenly moisten the entire coffee bed.
5. Final pour – third pour: At a total time of 90 seconds, add the remaining 110 ml of water. Use the same pouring pattern – starting in the middle and gradually moving the stream towards the edge and back towards the center.
The entire pouring process should be completed in approximately 2 minutes 30 seconds.

TIP
To find the perfect cup for your taste, you can experiment with different variables at home. Do this with only one variable at a time to help you understand how it affects the taste. Record the results to help you find the perfect recipe for your coffee faster.

GRIND SIZE
– A fine grind (smaller particles) will increase extraction time and increase flavor intensity.
– A coarse grind (larger particles) will decrease extraction time and create a lighter, more delicate flavor.

COFFEE : WATER RATIO
– More coffee to the same amount of water will increase flavor intensity.
– Less coffee to the same amount of water will give a more delicate, balanced flavor.

WATER TEMPERATURE
– A higher temperature (94–96°C) will emphasize the sweetness and body of the coffee.
– A lower temperature (90–92°C) will reduce bitterness and give a brighter, more acidic profile.

BLOOMING TIME
– A longer blooming (30–45 seconds) can improve extraction uniformity and highlight complex flavors.

TOTAL EXTRACTION TIME
– Shortening the time (e.g. 2:00 min) will produce a lighter and more juicy coffee.
– Increasing the time (e.g. 3:00 min) will produce a stronger and richer cup.

Coffee: 18g
Water: 270ml at 95°C
Water TDS: 50mg/l
Grind: 700μm
Blooming: 30 seconds
Extraction time: 2 minutes 45 seconds

Preparation process:
1. Filter rinsing: Place paper filter in Chemex and rinse thoroughly with hot water (to remove paper taste and preheat the container). Discard rinse water.

2. Coffee preparation: Pour 18g of coffee (table salt size) into the filter and level the coffee bed.

3. Blooming: Pour 70g of water evenly over the surface of the coffee. This topping should last 15-20 seconds, then leave the coffee to bloom for up to 40 seconds total.

4. Main pour: At 40 seconds, add the remaining 200 grams of water in two parts:
First part 100 grams of water in a circular motion over 15 seconds of pouring. Wait until the water has almost completely drained.
Second part: Add the last 100 grams of water at the same rhythm. The entire pouring process should be completed in about 2 minutes.

5. End of extraction: The total extraction time should not exceed 3 minutes. After the water has drained, the coffee bed should be smooth and level – this is a sign of even extraction.

Tips:
• Pour in concentric circles from the center outwards.
• Make sure that no ground coffee remains on the edge of the filter.
• Water TDS: Aim for a water TDS of around 1.40.
• Calibration: If the extraction time is too long, use a slightly coarse grind, if too short, try a fine grind.

Coffee: 100 g
Water: 1000 g
Water temperature: 8-12 °C
Extraction time: 6-8 hours
TDS of water: 90 mg/l