Brew Guides
Nektar: Single cup: V60 - Orea
| Dose: 17g | Total: 270g | Water Temp: 94° C |
| Bloom: 60g | Time: 0-45 sec | Circular pour - make sure all grounds are wet. After pour is finished, swirl to ensure bed is flat and all grounds saturated. |
| Next Pour: 60g - 120g |
45-1:20 |
Start pour at 45 seconds |
| Next Pour: 50g - 170g |
1:20-1:50 |
Start pour when the water just reaches the top of the bed |
| Last Pour: 100g - 270g |
1:50-2:30 |
Start pour when the water just reaches the stop of the bed. Once all water is in, give a light swirl to ensure a flat bed and even draw down. |
Nektar: Americano: Aeropress
| Dose: 15g | Total: 225g | Water Temp: 100° C |
| Bloom: Up to Marker 1 (70g) | Time: 0-45 sec | Circular pour - make sure all grounds are wet. Mix the grounds to make sure all are saturated |
| Next Pour: Up to Marker 3.5 (180g) |
45-1:00 |
Start pour at 45 seconds |
| Press: |
1:00-2:00 |
At 2:00 press gently with consistent pressure until all liquid is through |
| Last Pour: 50g |
2:00 |
Once coffee is in cup, add 50g of water to dilute to taste |
Brûléed Flan: Single cup: V60 - Orea
| Dose: 15g | Total: 250g | Water Temp: 95° C |
| Bloom: 30g | Time: 0-30 sec | Circular pour - make sure all grounds are wet. After pour is finished, swirl to ensure bed is flat and all grounds saturated. |
| 2nd Bloom: 30g - 60g |
30-1:00 |
Start pour at 30 seconds |
| Next Pour: 65g - 125g |
1:20-1:50 |
Start pour when the water just reaches the top of the bed |
|
Next Pour: 65g - 190g |
1:50-2:30 |
Start pour when the water just reaches the stop of the bed. |
|
Last Pour: 60g - 250g |
2:30-3:00 |
Start pour when the water just reaches the stop of the bed. Once all water is in, give a light swirl to ensure a flat bed and even draw down. |