Recipes
Espresso - Turbo Shot
In: 15 - 16g Out: 55g - 70g Water: 87°C Grind size: Coarse - Ultra coarse Extraction time: 6s - 12s This recipe is based on a Slayer Espresso machine...
Espresso - Turbo Shot
In: 15 - 16g Out: 55g - 70g Water: 87°C Grind size: Coarse - Ultra coarse Extraction time: 6s - 12s This recipe is based on a Slayer Espresso machine...
Pour Over - Hario V60
Filter: Cafec Abaca Filter Paper 1-Cup Dose: 12g of coffee Water: 200g - 91°C to 93°C Grind size: Medium - Coarse Brew time: 2:20 - 3:00 Rinse the filter paper Pour...
Pour Over - Hario V60
Filter: Cafec Abaca Filter Paper 1-Cup Dose: 12g of coffee Water: 200g - 91°C to 93°C Grind size: Medium - Coarse Brew time: 2:20 - 3:00 Rinse the filter paper Pour...
Espresso - Slayer Shot
Dose: 18g of coffee Water: 87°C to 91°C Grind size: Medium - Fine Pre-infusion : 15s - 17s Extraction time: 12s - 16s This recipe is based on a Slayer Espresso machine...
Espresso - Slayer Shot
Dose: 18g of coffee Water: 87°C to 91°C Grind size: Medium - Fine Pre-infusion : 15s - 17s Extraction time: 12s - 16s This recipe is based on a Slayer Espresso machine...