AEROPRESS COFFEE MAKER

INGREDIENTS:

15g ground coffee

180 ml of filtered water at 93ºC

Infusion time: 1-3 min.

Ratio (g/L): 75-100 g/L.

Grinding: Fine

STEP 1: Place the paper filter in the filter holder.

STEP 2: Pour hot water to moisten the paper filter and discard the filtered water. Mount the Aeropress and make sure it is dry

STEP 3: Add 15 g of fine-grind coffee.

STEP 4: Pour approximately 180 ml of water at 93ºC. Stir with a spoon, let stand for 1-2 minutes and stir again.

STEP 5: Put the lid on making sure it is securely closed. Quickly invert the Aeropress into a mug or pitcher and begin applying downward pressure.

STEP 6: Enjoy your coffee!

CHEMEX COFFEE MAKER

INGREDIENTS:

20g ground coffee

320 ml of filtered water at 93ºC

Infusion time: 4-5 min.

Ratio (g/L): 60-65 g/L.

Grinding: Medium

STEP 1: Unfold the filter. Attach the filter making sure all 3 layers are on the spout side of the canister.

STEP 2: Thoroughly moisten the filter with hot water and discard any water that has fallen into the container.

STEP 3: Pour 20g of medium grind coffee into the filter.

STEP 4: Add twice as much water (40 ml) and let infuse for 30 seconds.

Pour the remaining water (280 ml) in 4 times making circles.

STEP 5: Let the coffee filter into the container and serve.

STEP 6: Enjoy your coffee!

HARIO V60 COFFEE MAKER

INGREDIENTS:

20g ground coffee

320 ml of filtered water at 93ºC

Infusion time: 4-5 min.

Ratio (g/L): 60-65 g/L.

Grinding: Medium

STEP 1: Place the filter on the V60 cone. Moisten the filter with hot water and discard any water that has fallen into the container.

STEP 2: Pour 20g of medium-grind coffee into the filter and tap gently to level the surface.

STEP 3: Add twice as much water (40 ml) and let infuse for 30 seconds.

STEP 4: Pour the remaining water (280 ml) in 4 times, making circles and let the coffee filter.

STEP 5: Let the coffee filter into the container and serve.

STEP 6: Enjoy your coffee!

FRENCH PRESS COFFEE MAKER

INGREDIENTS:

30g ground coffee

450 ml of filtered water at 93ºC

Infusion time: 3-5 min.

Ratio (g/L): 60-65 g/L.

Grind: Medium coarse

STEP 1: Add 30 g of medium-coarse ground coffee into the carafe.

STEP 2: Slowly pour twice as much water (60 ml) at 93ºC.

STEP 3: Stir with a spoon and let stand for 30 seconds.

STEP 4: Pour the remaining water (390 ml) and put the lid on to let the coffee steep for 4 minutes.

STEP 5: Press the filter down.

STEP 6: Enjoy your coffee!

SYPHON COFFEE MAKER

INGREDIENTS:

10g ground coffee

170 ml of filtered water

Infusion time: 2-3 min.

Ratio (g/L): 70-75g/L.

Grinding: Medium

STEP 1: Soak the filter in hot water.

Place the filter (if your filter is metallic, place a paper filter between it and the neck of the container) and stretch the spring to hook it onto the glass tube.

STEP 2: Add 170ml per cup of coffee to the lower container and place the upper container on top of it so that it is not hermetically sealed.

STEP 3: Heat the water until it begins to boil and then reposition the upper container so that it is airtight and well aligned with the lower one.

STEP 4: When the water has risen to the upper container (there will always be a remnant in the lower one) reduce the heat intensity, pour 10 g of medium-grind coffee for each cup and stir gently.

STEP 5: Allow to infuse for approximately one minute and turn off or remove the heat source while stirring the infusion from the upper container.

STEP 6: Wait until all the water has been filtered and serve.

COLD BREW COFFEE MAKER

If you have a cold brew coffee maker, follow these steps to get the best flavor:

 • Put 227g of ground coffee in your pot and add 3.8 liters of cold filtered water.

• Let stand overnight, between 12 and 14 hours.

• Once that time has passed, you can drink it at room temperature or keep it in the refrigerator to drink it cold.

COLD BREW WITHOUT HAVING A BREW DEVICE

It is necessary to have a Chemex or a Hario V60:

• Place the ground coffee in the jug to infuse.
• Add the water slowly in circles.
• Cover the jar with plastic wrap and let it rest for 18-24 hours (out of the fridge).
• After the hours of infusion, use the Hario V60 or Chemex coffee maker to filter your Cold Brew coffee.
• Keep the Cold Brew coffee in the fridge and for the next two days.

Preparation time: 2 minutes.

Standby time: 18 to 24 hours.

WITH YOUR NESPRESSO® OR DOLCE GUSTO® MACHINE

STEP 1: Power on your machine. Set your machine by keeping the button pressed according to the desired length of your coffee (Ristretto, Espresso or Lungo)

STEP 2: Use filtered water to fill the pot of the coffee maker.

STEP 3: Place your Viaggio Espresso capsule.

STEP 4: Once the power button light has stopped flashing, press to begin brewing. For short coffee it should not take more than 25-30 seconds.

STEP 5: When you have finished using the machine, remove the pod and let the water run to remove any coffee residue. To get the best flavor and maintain the quality of the product, remember to regularly clean the water tank of your coffee maker.