The love of coffee is not a trend. It is a daily indulgence, a small ritual, a way to start, to relax, to share. In our world, every cup tells a story. We create moments that have flavor, feel and meaning.
Because coffee is very important for the start of a new day, we make sure to give you the best start every day. With the right training and the right raw material, anything is possible.
In the world of coffee, the brewing method is just as important as the quality of the blend. Each method brings out different aromas, intensities and textures, creating a unique experience in every cup.
v60 / Aeropress / chemex / iced brew
V60
Paper filter
Water kettle
Scale
Stopwatch
Coffee
2½’ – 2.45′
Water: 250gr
Temperature: 92-93 °C
Grind: medium
Coffee: 15 grams
1.
We heat the water to 92 – 93 ° C. We put the V60 on our server.
2.
We place the paper filter in the v60.
3.
We rinse with water to remove the paper taste and to warm our utensils. We throw away the water that is in our server.
4.
We grind the coffee.
5.
Place the coffee in the paper filter.
6.
We place the server and the v60 on the scale and zero it.
7.
We start the timer and at the same time pour the hot water into our ground coffee, trying to wet the entire surface of the ground coffee. We wait 30”.
8.
With a steady flow and circular movements, add the water up to 190gr and at 1.05′ add the remaining water.
9.
We are ready to serve.
v60 / Aeropress / chemex / iced brew
Aeropress
Zartino filter
Water kettle
Scale
Stopwatch
Coffee
1.45′
Water:230ml
Temperature: 90-91 °C
Grind: medium
Coffee: 17 grams
1.
Heat the water to 90 – 91 °C. Place the paper filter in the aeropress.
2.
We rinse with water to remove the paper taste and warm up our utensils.
3.
We place the aeropress on our server without the top part. We throw away the water that is in our server.
4.
We grind the coffee.
5.
Place the coffee in the aeropress. Place the server and the aeropress on the scale and zero it.
6.
We start the timer and simultaneously pour the hot water into our ground coffee, trying to wet the entire surface of the ground coffee.
7.
Stir lightly. Wait 30”. With a steady flow and circular movements, pour in the water up to 230gr and stir again.
8.
Place the top of the aeropress and at 1½” press down firmly on the plunger.
9.
We are ready to serve.
v60 / Aeropress / chemex / iced brew
Chemex
Paper filter
Water kettle
Scale
Stopwatch
Coffee
4′ – 4½’
Water: 500gr
Temperature: 93-94 °C
Grind: medium – coarse
Coffee: 30 gr
1.
Heat the water to 93 – 94 °C.
2.
Rinse with water to remove the paper taste and warm up our container.
3.
We grind the coffee.
4.
Place the coffee in the paper filter
5.
We place the chemex on the scale and set it to zero. We start the timer and at the same time pour the hot water into our ground coffee, trying to wet the entire surface of the ground coffee. We wait 30”.
6.
With a steady flow and circular movements, add the water up to 350gr and after 1½’ add the remaining water.
7.
We are ready to serve.
v60 / Aeropress / chemex / iced brew
V60
Paper filter
Water kettle
Scale
Stopwatch
Coffee
Ice
2′ – 2.20′
Water: 200ml
Temperature: 92-93 °C
Grind: medium
Coffee: 22 gr
1.
Heat the water to 92 – 93 °C.
2.
We place the paper filter in the v60.
3.
We rinse with water to remove the paper taste and to warm our utensils. We throw away the water that is in our server.
4.
We grind the coffee.
5.
Place the coffee in the paper filter.
6.
We put 110gr of ice in the server. We place the server and the v60 on the scale and zero it.
7.
We start the timer and at the same time pour the hot water into our ground coffee, trying to wet the entire surface of the ground coffee. We wait 30”.
8.
With a steady flow and circular movements, add the water up to 150gr and at 1.05′ add the remaining water.
9.
We are ready to serve.
