**Coffee: 15 g**
**Water: 240 ml at 92°C**
**Water TDS: 30-50 mg/l**
**Grind: Medium grind (650 μm)**
**Blooming: 40 seconds**
**Extraction time: 2 minutes 15 seconds**

**PREPARATION INSTRUCTIONS:**
1. Place a paper filter in the V60 and rinse it with hot water to remove the paper taste and warm the container. Discard the excess water.
2. Add 15 g of coffee into the rinsed filter and ensure that the coffee bed is evenly distributed.
3. **Blooming – first pour:** Begin pouring 60 ml of water at 92°C directly into the center of the coffee bed, then continue pouring in concentric circles to cover all the coffee. Let the coffee rest for 40 seconds to allow the gases to escape and release the aromas.
4. **Main pour – second pour:** At the 40-second mark, start adding 120 ml of water slowly. Pour in circular motions starting from the center, moving toward the edges, and back toward the center.

**Final pour – third pour:** At the 75-second mark, begin adding the remaining 60 ml of water so that the entire pouring process is completed around the 90-second mark.
The extraction should be completed at 2 minutes and 15 seconds.

**RECOMMENDATION**
To find the perfect cup for your taste, you can experiment at home with different variables. Do this by changing only one variable at a time to better understand how it affects the flavor. Take notes on your results to help you quickly find the ideal recipe for your coffee.

**GRIND SIZE**
- A fine grind (smaller particles) will lengthen the extraction time and increase the intensity of the flavor.
- A coarse grind (larger particles) will shorten the extraction time and produce a lighter, more delicate flavor.

**COFFEE : WATER RATIO**
- More coffee relative to the same amount of water will increase the flavor intensity.
- Less coffee relative to the same amount of water will result in a more balanced, milder taste.

**WATER TEMPERATURE**
- Higher temperatures (94–96°C) will enhance the sweetness and body of the coffee.
- Lower temperatures (90–92°C) will reduce bitterness and result in a brighter, more acidic profile.

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

**TOTAL EXTRACTION TIME**
- Shortening the time (e.g., 2:00 min) will give a brighter, juicier cup.
- Extending the time (e.g., 3:00 min) will create a stronger, richer cup.

*Coffee: 18 g**
**Water: 220 ml at 92°C**
**Yield: Approximately 200 ml**
**Extraction time: 1:45 – 2:00 minutes**
**Grind: Medium-fine (500-600 μm)**

**PREPARATION INSTRUCTIONS:**
1. Insert a paper filter into the Aeropress cap and rinse it with hot water to remove any paper taste. Place the Aeropress in the inverted position (upside down) for better extraction control.
2. Add 18 g of freshly ground coffee to the Aeropress and level it out.
3. Pour 220 ml of hot water at 92°C and stir thoroughly to ensure the coffee is evenly moistened.
4. After about 30 seconds of stirring, place the cap on the Aeropress, flip it, and evenly press the coffee into a suitable glass or cup. The pressing time should take 60-90 seconds, and the total extraction time should be 120 seconds.