Every coffee, its ritual

Step by step

1. Rinse the filter with hot water and discard it.
2. Add the coffee, pour 60 ml and wait one minute.
3. Pour in 100 ml stages without letting the level drop all the way.
4. Remove the filter once it finishes draining, around 4:30.
5. Serve in two cups.

Step by step

1. Rinse the filter with hot water and discard it.
2. Add the coffee, level the bed and pour 40 ml to bloom.
3. At 45 seconds, pour in slow circles up to 150 ml.
4. At 1:30, top up to 250 ml, always through the center.
5. Let it drain: it should finish around 2:45.

Step by step

1. Mix the coffee and cold water in a jar and stir until it is all wet.
2. Cover and leave in the fridge for 14 to 18 hours.
3. Strain through a paper or cloth filter.
4. Serve over ice: half concentrate, half water or milk.
5. Keeps for up to a week in the fridge.

Step by step

1. Set up the AeroPress inverted, plunger at the bottom.
2. Add the coffee, pour all the water and stir ten times.
3. Screw on the cap with a rinsed filter and wait until 1:30.
4. Flip it onto the cup and press evenly for 30 seconds.

Step by step

1. Fill the base with already hot water, just below the valve.
2. Fill the basket with coffee without tamping and level it with your finger.
3. Screw it together with a towel and set it on medium heat, lid open.
4. When the coffee runs golden and starts to sputter, take it off the heat.
5. Cool the base with a damp towel to stop the extraction.

Step by step

1. Warm the press with hot water and discard it.
2. Add the coffee and pour all the water at once.
3. At 4 minutes, break the crust with a spoon and skim off the foam.
4. Press the plunger slowly, only until it touches the coffee.
5. Serve right away so it stops extracting.

Step by step

1. Grind fine and pull a double espresso: 36 g in about 28 seconds.
2. Heat the milk to 60 °C without letting it boil.
3. Froth it until it is fine and glossy.
4. Pour the milk over the espresso: high at first, then close to the cup.