Brasil Chocolatti Espresso %E3%83%96%E3%83%A9%E3%82%B8%E3%83%Ab %E3%82%B7%E3%83%A7%E3%82%B3%E3%83%A9%E3%83%83%E3%83%86%E3%82%A3 %E3%82%A8%E3%82%B9%E3%83%97%E3%83%Ac%E3%83%83%E3%82%Bd%E7%94%A8

1. 0:00bloom 45 g, 45 s
2. 0:45pour to 150 g
3. 1:30pour to 250 g

“Clean and bright — the all-rounder.”

A standard starting point — tweak one parameter at a time.

1. 0:00add water, stir 3×
2. 0:30steep
3. 1:15press ~15 s

“Forgiving, full-bodied, fast.”

A standard starting point — tweak one parameter at a time.

1. 0:00bloom 60 g, 45 s
2. 0:45pour to 300 g
3. 2:30pour to 500 g

“Crisp and tea-like, made for sharing.”

A standard starting point — tweak one parameter at a time.

1. 0:00add all water
2. 4:00break crust, plunge

“Rich and heavy-bodied — no paper, all oils.”

A standard starting point — tweak one parameter at a time.

“Intense and syrupy, pulled at 9 bar.”

A standard starting point — tweak one parameter at a time.

“Smooth, sweet and low-acid; steep in the fridge.”

A standard starting point — tweak one parameter at a time.

1. 0:00bloom 40 g, 45 s
2. 0:45pour to 120 g
3. 1:30pour to 200 g hot — onto the ice

“Japanese-style iced — 120 g of that water is ice in the carafe. Brewed hot straight onto it, so it keeps the aromatics. Bright, fragrant, instantly cold.”

A standard starting point — tweak one parameter at a time.