Here's how we do it!

KALITA WAVE 185

30g coffee / 500g water
Brew time: 3.30 minutes
Grind size: medium
Water temp.: 94 degrees


1. Pour 60g of water over the coffee, making sure all the coffee is wet.
2. Wait 30 sec. to let the coffee bloom.
3. 1.10: 300g water
4. 1.50: 400g water
5. 2.30: 500g water
6. 3.30: brew finished

7. ENJOY!

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Kalita Wave Dripper 185
529,00 kr

CHEMEX 6-CUP

30g coffee / 500g water
Brew time: 3.30 minutes
Grind size: medium to course
Water temp.: 94 degrees


1. Pour 100g of water over the coffee, making sure all the coffee is wet.
2. Wait 45 sec. to let the coffee bloom.
3. Evenly pour up to 500g of water within 1.30 minutes.
4. ENJOY!
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Chemex Filters
169,00 kr

FRENCH PRESS

30g coffee / 500g water
Brew time: 10 minutes
Grind size: course
Water temp: 94 degrees


1. Pour water over coffee grounds and stir.
2. Wait 4 minutes.
3. Stir the grounds a bit, breaking through the crust that is created.
4. Scoop the foam.
5. Wait another 1 minute.
6. Plunge the filter.

7. Pour and ENJOY!

Cold Brew Coffee


100g / 1000ml
Ratio 1:10 coffee to water
Brew time: 18-24 hours
Grind size: course / french press


1. Stir in coffee with cold water,

2. Let steep in the fridge for 18-24 hours

3. Filter out grounds, dilute to preferred strength

4. ENJOY!

Keep in the fridge for up to 1 week.

Japanese Iced Pour over

35g coffee / 300g hot water / 200g ice

Brew time: 3.30

Grind size: medium - fine

Water temp: 95 degrees


1. Pour 60 grams of water over the coffee, making sure all the coffee is wet

2. Wait for 30 seconds to allow the coffee to bloom.

3. 1.10 - 200g water

4. 1.50 - 300g water

5.  3.30 - brew finished

6. Swirl coffee to make sure all of the ice is dissolved

7. Serve over ice

8. ENJOY!

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