• 800 g of white bread flour (combine if wanted with other flours, e.g. whole wheat 300g, bread flour 500g)
• 2g of active dry yeast
• 1 pinch of sugar
• 3 tsp of salt
• Around 30 ml white vinegar
• Around 700 ml of cold water (or combination of buttermilk or molke, e.g. 300 ml of buttermilk + 400 ml of cold water)
• add dry fruits (cherries, raisins) or nuts as you like

Procedure

1. Mix the ingredients. In a large bowl, combine all the dry ingredients, including any optional add-ins. Then, add the wet ingredients and mix thoroughly with a spoon or spatula until no dry flour remains.
2. First Rise. Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for about 16 hours, or place it in the refrigerator overnight.
3. Shape the dough. Generously flour a work surface. Gently turn the dough out onto the floured surface and fold it over itself a few times to create a rough ball shape.
4. Second Rise. Cover the dough, and let it rise for another 3-4 hours at room temperature. If the dough was in the fridge, let it rise closer to the 4-hour mark.
5. Preheat the oven. About 25 minutes before baking, place a Dutch oven or a heavy pot with a lid inside your oven and preheat to 440°F (225°C).
6. Bake the bread (covered). Carefully place the dough into the hot pot. Place the lid on and bake for about 35 minutes.
7. Bake the bread (uncovered). Remove the lid. If you want a crispier crust, you can add 3 large ice cubes to the bottom of the pot. Continue to bake for another 16 minutes, or until the crust is a deep golden brown.
8. Cool. Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing.

Steps

1. Heat water to 92°C.
2. Place the V60 on your mug and add a paper filter.
3. Rinse the filter with hot water.
4. Add ground coffee and let it bloom for 30 seconds.
5. Pour water slowly in a circular motion.
6. Enjoy your coffee!

Steps

1. 6 seconds pre infusion, 2.2 g out
2. 30s bloom
3. 26 g out

Notes

• it was too fast the extraction

Steps

1. 6 seconds pre infusion, 1.7 g out
2. 30s bloom
3. 33 g out

Notes

• Better pressure. Maybe need to increase coffee in basket.

Steps

1. 6 seconds pre infusion, 0 g out
2. 30s bloom
3. 32 g out

Notes

• Better pressure. Maybe need to increase coffee in basket.

Steps

1. 6 seconds pre infusion, 0 g out
2. 30s bloom
3. 60 g out

Notes

• Good pressure. too fast? taste maybe sour? taste good

Steps

1. Start with a 1:15 ratio of coffee to water. For example, 20g of coffee to 300g of water.​

2. Divide the total water into 40% (120g) and 60% (180g).​

3. Pour the first 40% in two parts to adjust sweetness and acidity:​

   • First pour: 60g of water, let it bloom for 30 seconds.​
   • Second pour: 60g of water.​

4. Pour the remaining 60% in three parts to adjust strength:​

   • Third pour: 60g of water.​
   • Fourth pour: 60g of water.​
   • Fifth pour: 60g of water.​

5. Allow the water to draw down completely between pours.​

6. Total brew time should be around 3:30 minutes.

Steps

1. Rinse the paper filter with hot water to eliminate any papery taste and preheat the brewer.​
2. Add 30g of medium-fine ground coffee to the V60 and create a small well in the center of the grounds.
3. Start the timer and pour 60g of water, ensuring all the coffee is saturated.​
4. Gently swirl the brewer to ensure even saturation.
5. Let the coffee bloom for 45 seconds.
6. At 0:45, pour water in a circular motion until reaching 300g total by 1:15.
7. Continue pouring gently until reaching 500g total by 1:45.
8. Stir the coffee gently clockwise and then counterclockwise to dislodge any grounds sticking to the sides.
9. Give the brewer a gentle swirl to flatten the coffee bed.
10. Allow the coffee to draw down completely, aiming for a total brew time of around 3:30 minutes.​

Steps

1. Place the Chemex filter in the brewer and rinse it with hot water.​
2. Add 30g of medium-coarse ground coffee to the Chemex.​
3. Pour 60-90g of water to saturate the grounds and let it bloom for 45 seconds.​
4. After blooming, pour water in a circular motion until reaching 300g total.​
5. Continue pouring until reaching 500g total.​
6. At 1:45, stir the coffee gently clockwise and then counterclockwise.​
7. Give the Chemex a slight shake to settle the grounds.​
8. Allow the coffee to draw down completely, aiming for a total brew time of around 4:10 minutes.

Steps

1. Heat water to 92°C.
2. Place the V60 on your mug and add a paper filter.
3. Rinse the filter with hot water.
4. Add ground coffee and let it bloom for 30 seconds.
5. Pour water slowly in a circular motion.
6. Enjoy your coffee!

• 180 x 4 x 9 | 205 x 7 x 5

• 190 x 5 x 7 | 215 x 10 x 3

• 190 x 4 x 9 | 215 x 7 x 5

• 200 x 5 x 7 | 225 x 10 x 3

• 195 x 4 x 9 | 220 x 7 x 5

• 205 x 5 x 7 | 230 x 10 x 3

• 185 x 4 x 9 | 210 x 7 x 5

• 200 x 5 x 7 | 225 x 10 x 3

• 195 x 4 x 9 | 220 x 7 x 5

• 210 x 5 x 7 | 235 x 10 x 3

• 200 x 4 x 9 | 225 x 7 x 5

• 215 x 5 x 7 | 240 x 10 x 3

• 200 x 4 x 9 | 230 x 7 x 5

• 215 x 5 x 7 | 240 x 10 x 3

• 210 x 4 x 9 | 240 x 7 x 5

• 225 x 5 x 7 | 250 x 10 x 3

• 215 x 4 x 9 | 245 x 7 x 5

• 230 x 5 x 7 | 255 x 10 x 3