Use 16 grams of coffee beans and grind it finely. Pull the shot until you reach 40 grams in the cup. Aim for a total extraction time of 28 to 35 seconds.
Adjust range of the pull depending on the beans you’re using and your personal taste.
Use 16 grams of finely ground coffee and extract between 16 and 20 grams in the cup over 22–25 seconds.
Steam your preferred milk until it’s warm but not too hot and lightly textured rather than thick, then pour until the cup is full, should be around 160 ml.
Rinse your filter and grind 15 grams of coffee at a medium grind for 250 ml of water. Bloom the coffee with around 30–40 ml of water, gently swirling, and let it sit for 45 seconds.
At 45 seconds, pour up to 150 ml.
At 1:45, add the remaining 100 ml and gently swirl your V60 brewer to level the coffee bed. Give it a final gentle swirl, then enjoy your cup of coffee.
Use up to 2 grams of matcha and sift it through a fine sieve into a bowl. Add 50 ml of hot water (not boiling) and whisk with a matcha brush until lightly foamy, using a zigzag motion rather than circular strokes. Add ice to a glass and then pour in milk of your choice to fill the glass.
If you prefer it sweeter, finish with a touch of honey or agave syrup.
