Brewing recipes

Preparation of filter coffee:

The first recommendation is very suitable for fruity, acidic coffees such as those from Ethiopia or Kenya.
We use 18g of ground coffee to 300ml of water. Please moisten the paper filter with hot water beforehand. This removes any unpleasant aromas that may be in the filter paper.

Then we fill the filter with the coffee powder. Then we pour the water (95 degrees is ideal) over the coffee powder in a ratio of 40:60. So that corresponds to a total of 300ml, first 120ml, then when this has completely run through, the remaining 180ml, but we divide this again into 90ml each. And always let the water run through completely first.

This should take about 2:30 to 3:00 minutes. If it takes longer, you need to set the grind setting to a coarser setting, and if it takes less time, you need to set the grind setting to a finer setting.

The second recommendation is equally suitable for all coffees.
We use 18g of ground coffee to 300ml of water. Please moisten the paper filter with hot water beforehand. This removes any unpleasant aromas that may be in the filter paper.

Then we fill the filter with the coffee powder. Then we pour about 40ml on it and wait about 30s. In the second step, add 150ml, and after about 1:30 the remaining 110ml follow. Here, too, we should be somewhere between 2:30 min. and 3:00 min. If necessary, adjust the grinding level of your grinder here too.