Caliu

Espresso (starting point)

• Dosage: 18.5 g
• Yield: 40g per cup
• Time: 32 s

Adjust the grind to get closer to those numbers and, from there, calibrate to taste: if you find it acidic, try a finer setting or a little more time; if you find it bitter or dry, try a coarser setting or less time.

Filter (V60 / Chemex)

• Coffee: 15 g
• Water: 250 g
• Temperature: 94 ºC
• Target total time: 1:45–2:00

Steps:

1. Rinse the filter with hot water and discard that water.
2. Add the coffee and level it; make a small hole in the center.
3. Start the timer and pour in 40g of water (pre-infusion). Wait approximately 40 seconds until the bed starts to look drier.
4. Pour the rest of the water slowly, in circles, maintaining a constant flow.
5. Let it drain and adjust in the next cup: thinner if it's watery/acidic, thicker if it's bitter or takes too long.