LCP

SAGE MACHINE:

DOSE:For this recipe we will be using 17g - 17.5g of coffee
GRIND TYPE:Grind your coffee very finely. We use 7-8 on a Sage Pro.
TIME:Extract your espresso for roughly 28-32 seconds.
TASTING NOTES:It should give you roughly 45g of espresso.
NOTES:Caramel + Orange.

MOKA POT:

DOSE:For this recipe we will be using 16.5g - 17g of coffee.

GRIND TYPE:Grind your coffee Medium/Fine.

TIME:Brew your coffee for roughly 3 - 5 mins.

YIELD:2 cups.

TASTING NOTES:Caramel + Orange.

SAGE MACHINE:

DOSE:For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE:Grind your coffee very finely.
TIME:Extract your espresso for roughly 28-32 seconds.
YIELD:It should give you roughly 45g of espresso.
TASTING NOTES:Dark Chocolate + Caramel.

FRENCH PRESS:

DOSE:For this recipe we will be using 35g of coffee to 500g water.
GRIND TYPE:Grind your coffee course.
TIME:Brew your coffee for 4mins. 
TASTING NOTES:Dark Chocolate + Caramel.

MOKA POT:

DOSE:For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE:Grind your coffee Medium/Fine.
TIME:Brew your Coffee between 3 - 5 mins.
YIELD:2 cups.
TASTING NOTES:Dark Chocolate + Caramel.

SAGE MACHINE:

DOSE:For this recipe we will be using 17g - 17.5g of coffee.
GRIND TYPE:Grind your coffee very finely.
TIME:Extract your espresso for roughly 28/32 seconds.
YIELD:It should give you roughly 45g of espresso.
TASTING NOTES:Milk Chocolate + Raspberry.

FRENCH PRESS:

DOSE:For this recipe we will be using 35g of coffee.
GRIND TYPE:Grind your coffee for French Press (9).
TIME:Brew your coffee for roughly 4 mins. 
TASTING NOTES:Milk Chocolate + Raspberry.

MOKA POT:

DOSE:For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE:Grind your coffee Moka Pot (4) (Medium/Fine).
TIME:3 - 5 mins
TASTING NOTES:Milk Chocolate + Raspberry.
NOTES:Better to remove from the stove as soon as the chamber is ¾ full (When it gurgles)

SAGE MACHINE:

DOSE:For this recipe we will be using 17Gg- 17.5g of coffee.
GRIND TYPE:Grind your coffee very finely.
TIME:Extract your espresso for roughly 28/32 seconds.
YIELD:It should give you roughly 45g of espresso.
TASTING NOTES:Milk Chocolate + Almond

FRENCH PRESS:

DOSE:For this recipe we will be using 35g of coffee/ 500g Water.
GRIND TYPE:Grind your coffee course.
TIME:Brew your espresso for roughly 4mins. 
TASTING NOTES:Milk Chocolate + Almond

MOKA POT:

DOSE:For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE:Grind your coffee Medium/ Fine.
TIME:3 - 5 mins.
TASTING NOTES:Milk Chocolate + Almond

CHEMEX:

DOSE:For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE:Grind your coffee Medium/Course.
TIME:3mins.

AEROPROESS:

DOSE:For this recipe we will be using 15g - 18g of coffee.
GRIND TYPE:Grind your coffee Medium.
TIME:1min 30sec.

V60 & POUROVER:

DOSE:For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE:Grind your coffee Medium.
TIME:2mins 40sec.

2. COSTA RICA - LAS LAJAS

CHEMEX:

DOSE:For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE:Grind your coffee Medium/Course.
TIME:3mins.

AEROPRESS:

DOSE:For this recipe we will be using 15g - 18g of coffee.
GRIND TYPE:Grind your coffee Medium.
TIME:1min 30sec.

V60 & POUROVER:

DOSE:For this recipe we will be using 20g of coffee/ 300g water.
GRIND TYPE:Grind your coffee Medium.
TIME:2mins 50sec,

CHEMEX:

DOSE:For this recipe we will be using 20g of coffee/ 320g water.
GRIND TYPE:Medium/Course.
TIME:3mins.

AEROPRESS:

DOSE:For this recipe we will be using 15 - 18g of coffee.
GRIND TYPE:Medium/Fine.
TIME:1min 30sec.

V60 & POUROVER:

DOSE:For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE:Grind your coffee Medium.
TIME:3mins.

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