CLEAN. AROMATIC.
V60 - ORIGAMI
What we looking in a good cup of filter coffee is a balanced, clean and aromatic profile.
Our most common recipe for V60 is: 24g of coffee (medium ground) and 400gr of water (TDS water 70/80) at 95°C.
First step, rinse the paper filter with hot water, add ground coffee and level out the surface to make the extraction easier.
Start timer and pour 75gr of water in a circular way. Pouring the rest of water in 1'/1'15''. The complete extraction should be take 1'50''/2'30''. At the end of extraction stir the coffee with a clean spoon.
Our most common recipe for V60 is: 24g of coffee (medium ground) and 400gr of water (TDS water 70/80) at 95°C.
First step, rinse the paper filter with hot water, add ground coffee and level out the surface to make the extraction easier.
Start timer and pour 75gr of water in a circular way. Pouring the rest of water in 1'/1'15''. The complete extraction should be take 1'50''/2'30''. At the end of extraction stir the coffee with a clean spoon.
JUICY. FLAVORFULL.
ESPRESSO
Espresso is the Italian most popular coffee drink. The perfect balance between roundness and sweetness make a really good cup.
For a double shot of our Give&Take we use 17gr IN for 34gr OUT. Exctracting time between 23 and 28''. Water temperature 93°C.
For a double shot of our Give&Take we use 17gr IN for 34gr OUT. Exctracting time between 23 and 28''. Water temperature 93°C.
In our recipe we look for roundness and balance with a little touch of acidity that makes the best espresso experience.
REFRESHING. RICH.
COLD BREW
Cold - Brew is the best choice for a summer drink. Perfect black or mixed with a touch of milk.
Our recipe is made to have a full aromatic cup with a good acidity and well balanced sweetness.
We use 1000gr of water (TDS 70/80) and 70g of coffee (coarse ground).
If you use cold brew bottle just fill up the filter with ground coffee. Immerse in water and store in fridge for 24h.
Otherwise you can use a french - press and after the infusion, use a paper filter to ensure the cleaness.
Our recipe is made to have a full aromatic cup with a good acidity and well balanced sweetness.
We use 1000gr of water (TDS 70/80) and 70g of coffee (coarse ground).
If you use cold brew bottle just fill up the filter with ground coffee. Immerse in water and store in fridge for 24h.
Otherwise you can use a french - press and after the infusion, use a paper filter to ensure the cleaness.