Pour over, 250 ml
16 g coffee, medium grind, 96 °C. Bloom with 50 ml for 30 seconds, then pour in two stages. Total time 2:45.

French press, 500 ml
30 g coffee, coarse grind, 94 °C. Steep four minutes, break the crust, wait another four, then press slowly.

Moka pot
Fill the base with hot water to the valve, level the basket without tamping, medium heat, take it off as soon as it gurgles.

Storage
Keep the bag sealed at room temperature, away from light. Coffee is at its best between four and twenty days after roasting.