COFFEE RECIPE BOOK

Vida Ancestral Coffee Process Coffee La Reserva Classic La Reserva Espresso Exotic Geisha Cold Brew Coffee Ancestral Coffee La Reserva Espresso Process Coffee Ancestral Coffee Vida Cold Brew Coffee
Vida Ancestral Coffee Process Coffee La Reserva Classic La Reserva Espresso Exotic Geisha Cold Brew Coffee Ancestral Coffee La Reserva Espresso Process Coffee/span> Ancestral Coffee Vida Cold Brew Coffee

Special Reserve 22 Coffees are known for their exceptional quality and flavor, which should be preserved until brewing. For the best results, it's recommended to use a scale with a timer, a high-quality grinder for even grounds, and a gooseneck kettle with a thermometer for precise temperature control. However, if these tools aren't available, helpful tips at the end of the guide will ensure you can still enjoy an outstanding cup

DRIP METHOD​

HARIO V-60, KALITA WAVE, ORIGAMI​

Grind: Medium

Radio: 1:16

Water Temperature:

92 – 94°C

Extraction Time: 3-3.5 minutes

Dosage: Per cup (240 ml of water) 15 grams of coffee / for two cups (480 ml of water) 30 grams of coffee

CHEMEX

Grind: Medium-Coarse

Ratio: 1:16

Water Temperature:

94°C

Extraction Time: 3-3.4 minutes

Dosage: Per cup (240 ml of water) 15 grams of coffee / for two cups (480 ml of water) 30 grams of coffee

AUTO DRIP

Grind: Medium

Radio: 1:16

Water Temperature:

92 – 94°C

Time: 3-3.5 minutes

Dosage: Per cup (240 ml of water) 15 grams of coffee / for two cups (480 ml of water) 30 grams of coffee

IMMERSION METHOD​

AEROPRESS​

Grind: Fine/Medium

Ratio: 1:16

Water Temperature:

92°C

Extraction Time: 3 minutes

Dosage: Per cup (224 ml of water) 14 grams of coffee

FRENCH PRESS

Grind: Coarse

Ratio: 1:15

Water Temperature:

94°C

Extraction Time: 4 minutes

Dosage: Per cup (240 ml of water) 16 grams of coffee / for two cups (480 ml of water) 32 grams of coffee

COLD BREW

Grind: Medium-Coarse

Radio: 1:10

Water Temperature:

Extraction Time: 16-22 hours

Room Temperature

Dosage: Per cup (240 ml of water) 15 grams of coffee / for two cups (480 ml of water) 30 grams of coffee

PRESSURE METHOD​

ESPRESSO​

Grind: Fine

Ratio: 1:2

Water Temperature:

94°C

Extraction Time: 27-28 seconds

Dosage: Per espresso shot (36 ml of water): 18 grams of coffee

UNDERSTAND SOME PREPARATION PARAMETERS

The brewing ratio refers to the amount of coffee used relative to water to create a balanced cup. A common ratio is 1:16—one gram of coffee for every 16 ml of water. For a 240 ml cup, this means using 15 grams of coffee. For a lighter brew, use a 1:17 ratio (14g), and for a stronger one, a 1:15 ratio (16g). To adjust strength, decrease the ratio for a bolder taste or increase it for a lighter one. Using a scale is highly recommended, especially for specialty coffee, but if you don’t have one, you can use a kitchen tablespoon. One full (not heaping) tablespoon of ground coffee is about 5.5 grams—so you’ll need roughly 3 tablespoons for a 240 ml cup.

Water temperature is crucial when brewing coffee. Too hot, and it over-extracts, causing bitterness and astringency; too cool, and it under-extracts, making the coffee weak, flat, or even salty. The ideal range is between 92–94 °C, never exceeding 95 °C. If you don’t have a thermometer, simply boil the water and let it sit for about 90 seconds to reach the right temperature.

TIPS TO IMPROVE COFFEE FLAVOR​

One of the most important parameters to vary is the grind size. It is the first change to make to improve the final result of the cup.