1. Rinse the paper filter with hot water and discard that water.
2. Add 15 g of coffee and level the bed.
3. Bloom: pour 30 ml of water, wet all the grounds and wait 30–40 seconds.
4. Pour slowly in circles, from the center outwards, until you reach 250 ml at about 1:45.
5. Let it drain. It should finish between 2:30 and 3:00.

Too bitter? Grind coarser. Too sour? Grind finer.

1. Place the filter with the triple-fold side against the spout and rinse it with hot water. Discard the water.
2. Add 30 g of coffee.
3. Bloom with 60 ml of water for 45 seconds.
4. Pour in 3 or 4 stages, keeping the water level steady, until you reach 500 ml.
5. When it stops dripping (4:00–4:30), remove the filter and serve.

1. Preheat the press with hot water and discard it.
2. Add 30 g of coarsely ground coffee.
3. Pour all 500 ml of water and stir gently.
4. Put the lid on with the plunger up and wait 4 minutes.
5. Press slowly and steadily, then serve right away so it doesn’t keep extracting.

1. Place a paper filter in the cap and rinse it.
2. Add 15 g of coffee to the chamber.
3. Pour 220 ml of water and stir for 10 seconds.
4. Attach the cap, wait until 1:30 and press gently for about 30 seconds.
5. Drink it as is, or add hot water or milk.

1. Fill the bottom chamber with hot water up to the safety valve.
2. Fill the basket with coffee and level it without pressing.
3. Screw it together and place it on medium-low heat with the lid open.
4. When the coffee turns pale or starts to gurgle, remove it from the heat.
5. Cool the base with a damp cloth to stop the extraction, and serve.

1. Grind 18 g of coffee fine and distribute it evenly in the basket.
2. Tamp it level with firm pressure.
3. Extract about 36 g of espresso in 25–30 seconds.
4. Faster than 25 seconds? Grind finer. Slower than 30? Grind coarser.