V60 Recipe

Put the paper filter in your V60 and rinse the filter with hot water. lt helps in preheating the equipment and to make the paper filter stick to the V60, when done, remove the rinsing water. 
Grind your coffee beans (14-17g per person) to a medium grind size. Add the coffee to the V60 place it on to a scale, tare it, and prepare to pour water at 40 tds and 90-94°C (250g per person).
Pour 60g of water to let it the bloom and start the timer. At 45 secs pour in 75g of water. At 1:30 seconds pour 65g water and at 2:15 add the last 50g. 
Let the coffee drip until around minute 3:30.

Espresso Recipe

At our flagship store, Caffeteca, we like to extract espresso around 20-30 seconds to help create a slow transition in the coffee from greater acidity to more bitter.
We set the temperature to 95°C and water pressure at 9 bars.
The time of extraction vary depending on the roasting of each particular coffee, its sensory profile and it gets adjusted frequently to bring out the best characteristics of our single origins.

Aeropress Recipe

Prepare your Aeropress open and boil your water.

Rinse with hot water to preheat your mug and your filter, also to eliminate any papery taste.
Grind your coffee fine (14g) and pour it into the Aeropress.
Tare the scale, start the timer and pour 210g of water at 92°-94°C.
Stir for 10 seconds and put the plunger on top to maintain the temperature.



At 1:20 minute, stir again for 20 seconds and after, press down the plunger gently, pausing at resistance.
Brew doesn’t longer thank 2 minutes.