Brew it

• BialettiA recommended way to brew this coffee so the flavors in the bag come through.
• AeroPressA short steep, then a press through paper. This coffee lands in the middle: fuller than drip, cleaner than a French press.
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  How to brew Original Espresso in an AeroPress.

  You’ll need

  • AeroPress
  • Paper filter
  • Medium-fine grind
  • Kettle
  • Scale

  1. Rinse the paper filter. Use about 15g of coffee and 220g of water at 200°F.
  2. Steep for 1 to 2 minutes.
  3. Press gently for about 30 seconds.
  4. Stop when you hear a hiss. Pressing the last bit adds bitterness.
• Pour-overWater poured by hand through paper. This coffee opens slowly, and the brighter notes stay easy to pick out.
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  How to pour over Original Espresso.

  You’ll need

  • Pour-over dripper
  • Paper filter
  • Medium-fine grind
  • Kettle
  • Scale

  1. Rinse the paper filter and dump that water.
  2. Use about 1g of coffee for every 16g of water.
  3. Bloom with twice the coffee’s weight in water for 30 to 45 seconds.
  4. Pour in slow circles and finish around 3 to 4 minutes.
• Cold brewSteeped in cold water for hours, then filtered. This coffee turns sweet and low-acid, without the bite of a hot brew.
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  How to cold brew Original Espresso.

  You’ll need

  • Jar or French press
  • Coarse grind
  • Cold water
  • Filter

  1. The best way to prepare cold brew is a coarse grind and a long steep in cold water.
  2. Use 1 part coffee to 8 parts water for a concentrate, about 80g coffee to 640g water.
  3. Stir, cover, and steep in the fridge for 12 to 16 hours.
  4. Filter gently, then dilute about 1:1 with water or milk and serve over ice.

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