Ethiopian Yergacheffe - 250 grams

When ordering only one product, it will be shipped in a regular carton not designated for the store. "Coffee Preparation Guide – V60" Amount of coffee: 25 g Amount of water: 175 ml Amount of ice: 175 g Temperature range: 84–88°C Preparation time: 3–4 minutes Method: Use medium grind coffee, rinse the filter well, then add the coffee. Start by wetting the coffee with 60 g of water for 30 seconds, then pour in stages: 50 g → 50 g → 15 g until reaching 175 g. Ice is placed in the server (175 g) to be brewed directly over it, with gentle stirring at the end. V60 - Hot Amount of coffee: 20 g (strong) / 18 g (light) Amount of water: 230 ml (one cup) Temperature: 90°C Preparation: 3–4 minutes Method: Use medium grind coffee, rinse the filter well, then add the coffee. Start by wetting the coffee with 40 g of water for 30 seconds, then gradually pour water in stages until reaching 260 g, with gentle stirring at the end to ensure balanced extraction. Espresso Preparation Guide Amount of coffee: 18 g Yield: 36 g Extraction time: 30–33 seconds Grind size: Fine (espresso) Temperature: 93°C Method: Use coffee designated for espresso, grind finely and evenly, distribute the coffee in the portafilter evenly and tamp it firmly. Extract the coffee for 30–33 seconds to obtain 36 g of espresso with a rich, balanced crema.