Betania Farm Chiroso

With each new coffee we roast, our team spends a week brewing it to find a recipe that highlights all the coffee's qualities. We have many different brew methods and we enjoy using all of them to find a brew that we love. The recipe you'll see below includes all the necessary information to reproduce it. Still, we always recommend trying and experimenting to discover what you like best: use it as a guideline and adapt it to your liking.

Remember: the journey is what matters, not the destination!

Please note: Water is the most important factor in achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; A better option is a mixture of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to identify how it influences the flavor.

It's common to start by adjusting the coffee-to-water ratio. Once you get a brew with a pleasant intensity and mouthfeel, you can modify other aspects of the extraction.

Most pour-over coffee recipes use a ratio between 1:15 and 1:17, with a brew time of 2:30 to 4:30 minutes as a guide.

Grey Cano Dripper

What makes the Greycano stand out is its approach to temperature stability. Its cast-aluminium material retains heat, helping to keep the coffee bed at a more consistent temperature throughout the brew. The integrated Air Pockets capture heat from the brewed coffee below, allowing steam to rise and gently reheat the dripper as you pour. This works together with the Lava Ribs, which guide water evenly through the coffee bed and help prevent clogging, supporting a consistent extraction.

The result is a brewer designed to maintain thermal stability while promoting an even flow through the coffee bed, making it particularly well suited to extracting clarity, sweetness and balance.

Recipe:

• Ratio: 1:17.8
• Coffee: 20g
• Water: 366g- 100% Bezoya
• Grinder used-ZP6 Grind size-38
• Total time: 3:55
• Temperature: 94ºC
• TDS-1.27 EY-20% 
• Resting time of brewed coffee 13 Days
• Filter: Sibirist Greycano Edition

Method:

1. Place the Grey Cano on a cup/decanter and insert the filter. Pour hot water through it to eliminate any papery taste and preheat the equipment.
2. Grind the coffee to a recommended level.
3. Discard the water and place the Grey Cano on the scale. Add the coffee, distributing it evenly. Making a tiny well in the centre. Tare the scale and start the timer.
4. Pour 60g of water in circular motions, making sure all the coffee is evenly saturated. Wait 30–40 seconds for the coffee to bloom. Pour second bloom up to 100ml wait 1 minute. Slowly pour until approximately 160g of water. Keep the water level relatively low and avoid pouring directly onto the filter walls.
5. Once the water level has dropped slightly, continue pouring slowly until you reach 240g. Make small circular movements to maintain an even extraction.
6. Continue pouring until you reach 320g of total water. Give the dripper a gentle swirl once the pouring is finished to level the coffee bed.
7. Let the water drain completely. Aim for the time stated in the recipe above and adjust the grind size accordingly. 

Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/brewing time of your coffee, to the temperature/pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs and equipment.

Recipe:

• Ratio: 1:2.1
• Dry: 18gr
• In cup: 38gr
• Time: 30-36s

Variables:

• Resting time: minimum 2 weeks
• Temperature: 94ºC
• Pressure: 6 bars
• Pre-infusion: No
• GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machinery and equipment used for this recipe:

• Espresso machine: La Marzocco PB 2GR
• Grinder: Mahlkonig
• Scoop: 22gr VST (without slot)
• Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)

[ Watch the recipe video ]

When making Cold Brew, we typically make larger quantities than with other brewing methods. So, we're providing a recipe for one liter of Cold Brew. If you want to make more or less than this amount, the ratio is 1:14; 1g of coffee for every 14g/ml of water.

Recipe and equipment:

• 71g of coffee (Coffee recommendations for Cold Brew)
• 21 Commander clicks (medium/coarse grind)
• 1,000g/ml of room temperature water
• We recommend 100% Bezoya water (or water with low mineralization)
• Pitcher or bottle for cold brew.

Preparation:

• Grind the coffee to a medium/coarse grind
• Place the coffee directly into the filter of the pitcher or bottle
• Pour the pre-weighed water into the pitcher or bottle
• Stir gently to saturate all the coffee
• Cover the container
• Let it steep for 16-24 hours in the refrigerator (be careful with strong odors!)
• After this steeping time, remove the filter with the coffee, and it's ready.

BONUS:

Bonus 1:You can do an additional filtration with a V60 paper filter, Kalita, cheesecloth, or something similar to get a cleaner and clearer result.

Bonus 2:For the best flavor, consume as soon as it's ready, as it will oxidize over time.

Bonus 3:Do not shake or press the coffee to avoid extracting bitter flavors or sediment.

Bonus 4:You can freeze Cold Brew into ice cubes and use them to chill your Cold Brew or for making other drinks.

Bonus 5:Food safety: wash your hands and utensils properly. Keep for a maximum of 3 days in the refrigerator in a glass container, preferably closed and without additives (sugar, milk, etc.).