This guide will help you to make the best coffee from your home. Making good coffee will not only depend on the quality of the product, but on whether the proper grinding, the temperature of the water or even the minutes that the coffee is subjected to high temperature. We always recommend that the coffee be freshly ground. If you follow these steps is very simple, choose your favorite extraction method and enjoy !!!


Easy and fast method of extraction, with which we can enjoy all the nuances of the coffee. We get a coffee with light body but with great complexity in aromas and fragrances, with some concrete coffees for example the Geisha variety, the effect is very similar to a tea or other infusions.
 Medium grinding, similar to sea salt, is recommended. The infusion time will be between 2:45 and 4:30 minutes, with a ratio of 30/35 gr of coffee per 500 ml of water. Water temperature between 91 and 94 degrees Celsius.

  1. Put your kettle with water to heat and bring it to a boil, wait a couple of minutes until the temperature drops, or with a thermometer you can remove it from the fire when it reaches the desired temperature.
  2. Place the filter in the filter holder and wet it with warm water, let it drop into the container and remove it.
  3. Pour the ground coffee into the wet filter, about 30 grams.
  4. Put your scale to zero and pour 60 grams of water to pre-infusion, wait 30 seconds and pour the remaining water in circular movements and runs of 70 / 100ml.


If you have a little time and you like the filter coffee this is your method !! Extraction very similar to V60 or other dripping methods.
Medium grinding, similar to sea salt, is recommended. The infusion time will be between 2:45 and 4:30 minutes, with a ratio of 30/35 gr of coffee per 500 ml of water

  1. Place the filter on the filter holder.
  2. Put the coffee in the filter.
  3. Pour 1 liter of cold water into the place indicated on the machine.
  4. In a few minutes depending on the machine, enjoy!


It is the best infusion method to take you on a journey, is comfortable and easy to handle, and will take up very little in the suitcase. Versatile and effective, we can get a medium-bodied coffee, complexity in nuances and really interesting profiles.
We recommend a fine medium grinding for this method of extraction.

  1. Place the paper filter on the filter holder, close the aeropress and place it on top of a stable glass or carafe.
  2. A stream of water on the filter and let it fall into the glass, then remove it, you will have cleaned the filter and heated the jar or the glass.
  3. Set your balance to zero with the aeropress above, a filter and approximately 15 gr of ground coffee, pour 200 ml. Of water and stir for a couple of seconds.
  4. Close the airport and wait a couple of minutes.
  5. Press the plunger down completely and enjoy !!!


It is perhaps by tradition the most famous coffee maker in our homes.
The problem with this coffee machine is that it reaches a very high temperature and can burn the coffee, our recommendation is just after it has boiled and the coffee has come out, put the base under the tap to cool it and prevent it Keep heating the coffee and burn us.

  1. Fill the filter with ground coffee
  2. Put water in the coffee maker
  3. Place the coffee filter on top of the filter
  4. Close the coffee maker and put it on the fire.
  5. At the time the boiling starts and once the coffee has come out, cool the base under the faucet with cold water.