1. Drip Coffee (Dripper)

Best for: Fruity or chocolatey coffees like Antioquia Medium Roast
Grind: Medium
Time: 3–4 min

Steps:

1. Place a paper or bamboo filter in the dripper.
2. Rinse the filter with hot water (optional for cleaner flavor).
3. Add 1–2 tbsp of ground coffee per 6 oz (180 ml) of water.
4. Pour hot water (90‑95°C) in slow circles.
5. Let it drip completely and serve.

 

Pro Tip: Use filtered water and a slow pour to highlight the coffee's aroma.

2. Chemex (Elegant Pour‑Over)

Best for: Fruity, floral, or aromatic coffees – great for guests
Grind: Medium‑coarse
Time: 4–5 min

Steps:

1. Fold and place the Chemex filter with the triple layer facing the spout.
2. Rinse the filter with hot water and discard the rinse water.
3. Add 1–2 tbsp of coffee per 6 oz water.
4. Pour hot water in slow spirals, letting it bloom and drip gradually.
5. Serve directly from the Chemex.

 

Pro Tip: Chemex produces a clean, sophisticated cup that shines with fruity coffees like Antioquia.

3. French Press (Prensa Francesa)

Best for: Full‑bodied coffees like Bali Dark Roast
Grind: Coarse
Time: 4–5 min

Steps:

1. Add 2 tbsp of coffee per 6 oz water into the French Press.
2. Pour hot water (90‑95°C) and stir gently.
3. Place the lid with the plunger up and let steep for 4–5 minutes.
4. Slowly press down the plunger.
5. Serve immediately to avoid over‑extraction.

 

Pro Tip: Press slowly to avoid bitterness.

4. Moka Pot (Prensa Italiana)

Best for: Bold, chocolatey, low‑acidity coffees like Bali or dark blends
Grind: Fine‑medium
Time: 5 min

Steps:

1. Fill the bottom chamber with water to the safety valve.
2. Add ground coffee to the filter basket without pressing it down.
3. Assemble the moka pot and place over medium heat.
4. Coffee will rise to the top chamber – remove from heat once bubbling slows.
5. Serve immediately.

 

Pro Tip: For a creamy texture, mix the first drops with a spoon of sugar (Italian style).

5. Aeropress

Best for: Smooth, clean cup with versatility
Grind: Medium
Time: 2–3 min

Steps:

1. Insert a paper filter in the cap and rinse it.
2. Assemble the Aeropress and place it over your cup (or use inverted method).
3. Add 1–2 tbsp of coffee.
4. Pour hot water, stir, and steep 1 min.
5. Press slowly for 30 sec.

 

Pro Tip: Aeropress is portable and perfect for travel or office brewing.

6. Espresso Machine

Best for: Smooth, low‑acidity coffees (Bali) or bright espressos (Antioquia for adventurous palates)
Grind: Fine
Time: 25–30 sec per shot

Steps:

1. Fill the portafilter with 18‑20 g of coffee and tamp evenly.
2. Lock it in the machine and start the shot.
3. Brew for 25‑30 seconds (30‑40 ml).
4. Serve as espresso or with milk for cappuccinos/latte.

 

Pro Tip: If your coffee is fruity, enjoy it as a cortado or latte to soften brightness.

7. Café de Olla (Traditional Colombian Style)

Best for: Balanced or chocolatey coffees like Antioquia Medium Roast
Grind: Medium‑fine
Time: 5 min

Steps:

1. Heat water with cinnamon or panela (optional) in a small pot.
2. Add 1 tbsp of ground coffee per 6 oz water.
3. Let steep for 3–5 minutes.
4. Strain through a cloth or paper filter before serving.

 

Pro Tip: Cloth filters are eco‑friendly and add a nostalgic flavor, just like mamá used to make.

8. Cold Brew (Café Frío)

Best for: Sweet, chocolatey, or nutty coffees – perfect for summer
Grind: Coarse
Time: 12–18 h

Steps:

1. Mix 1 cup of coarsely ground coffee with 4 cups of cold water in a jar or pitcher.
2. Stir, cover, and refrigerate for 12–18 hours.
3. Strain through a fine mesh, cloth, or paper filter.
4. Serve over ice; optional splash of milk or sweetener.

 

Pro Tip: Cold brew is naturally smoother and less acidic than hot coffee.

9. Hario V60 (Pour‑Over Specialty)

Best for: Fruity, aromatic coffees like Antioquia Medium Roast
Grind: Medium‑fine
Time: 3–4 min

Steps:

1. Place a V60 paper filter and rinse with hot water.
2. Add 1–2 tbsp coffee per 6 oz water.
3. Pour hot water (90‑95°C) in a spiral pattern, letting the coffee bloom for 30 sec.
4. Continue pouring slowly in circles until all water is used.
5. Serve immediately.

 

Pro Tip: The spiral pour highlights aroma and complexity.

10. Turkish Coffee (Café Turco)

Best for: Strong, bold coffee with sediment, sweetened or spiced
Grind: Extra‑fine (almost powder)
Time: 4–5 min

Steps:

1. Combine water, sugar (optional), and finely ground coffee in a cezve (small pot).
2. Heat slowly until foam rises – do not boil fully.
3. Remove, let settle, repeat once or twice for richer foam.
4. Serve without filtering; grounds stay at the bottom.

 

Pro Tip: Add cardamom for a traditional Middle Eastern twist.

11. Siphon / Vacuum Pot

Best for: Elegant, aromatic brews with a theatrical presentation
Grind: Medium
Time: 6–7 min

Steps:

1. Fill the lower chamber with water and heat it.
2. Place medium‑ground coffee in the top chamber with the filter attached.
3. Water rises due to vapor pressure and infuses the coffee.
4. Stir gently and let brew for ~1 min.
5. Remove from heat – coffee will filter down automatically.

 

Pro Tip: Ideal for coffee tastings or special occasions; the show impresses guests.

12. Percolator

Best for: Classic American coffee, rich and hot
Grind: Medium‑coarse
Time: 7–10 min

Steps:

1. Fill the bottom with water and the basket with coffee grounds.
2. Assemble and place on stovetop or plug in if electric.
3. Water boils and cycles through the grounds repeatedly.
4. Remove from heat once the desired strength is reached.

 

Pro Tip: Avoid over‑percolating to prevent bitterness.

13. Cowboy Coffee (Camping Style)

Best for: Rustic, outdoor coffee lovers
Grind: Medium‑coarse
Time: 4–5 min

Steps:

1. Boil water in a kettle or pot over fire.
2. Add ground coffee directly (1–2 tbsp per 6 oz water).
3. Stir and let steep 3–5 minutes.
4. Optional: Pour a splash of cold water to help grounds settle.
5. Pour slowly to avoid too many grounds in the cup.

 

Pro Tip: Perfect for camping – the simplicity is part of the charm.

14. Standard Coffee Maker (Cafetera Normal / Mr. Coffee)

Best for: Everyday brewing with medium or medium‑dark roasts like Antioquia or blends
Grind: Medium
Time: 5–7 min

Steps:

1. Fill the water reservoir according to the number of cups you want.
2. Place a paper filter in the basket (or reusable filter if available).
3. Add 1–2 tablespoons of coffee per 6 oz (180 ml) of water.
4. Turn on the coffee maker and let it brew completely.
5. Serve immediately to keep flavors fresh.

 

Pro Tip: Clean the filter basket regularly to avoid old coffee residues. For richer flavor, use filtered water instead of tap water.

15. Keurig / Single‑Serve Machine (K‑Cup)

Best for: Quick, convenient brewing – works with Robledo's Kaffe reusable K‑cups
Grind: Medium (if using reusable pods)
Time: 1–3 min

Steps:

1. Fill the water reservoir of your Keurig.
2. Use a K‑Cup or a reusable pod with 1–2 tbsp of coffee.
3. Place your cup and select your desired brew size.
4. Press start and let the machine brew automatically.
5. Enjoy instantly.

 

Pro Tip: For the freshest flavor, use reusable K‑cups with your freshly ground coffee instead of pre‑filled pods. Run a hot water cycle before brewing if the machine has been idle for a while.

 

☕ Perfect brewing starts with perfect beans – enjoy your Robledo's Kaffe!