No. 120 · Coffee
Cafetière (French press) coffee
Coarse coffee steeped for about four minutes in water just off the boil, then plunged. Ratio 1:10 to 1:16.
Photo: Infrogmation, CC BY-SA 2.0
Coffee
Digital kitchen scales
Scales accurate to the gram for weighing coffee, water, matcha and syrup sugar.
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Guides that use it
Used in (alcohol-free)
No. 124 · Coffee
Cold brew coffee
Coarse coffee steeped in cold water for about 12 hours, strained, then served over ice. A concentrate at 1:4 to 1:5.
Photo: Sage Ross, CC BY-SA 3.0
No. 105 · Soft drink
Elderflower cordial
Elderflower heads steeped in lemony sugar syrup for 24 hours, then strained and bottled. Dilute to serve.
No. 119 · Coffee
Espresso
Finely ground coffee extracted under pressure in 20–30 seconds, at about one part coffee to two parts liquid espresso by weight.
Photo: HSwaff, CC BY-SA 4.0
No. 116 · Matcha
Koicha (thick matcha)
Ippodo's basic thick matcha: 4 g sifted matcha, 30 ml water at 80°C, mixed slowly for 15 seconds without frothing.
No. 121 · Coffee
Pour-over coffee
Medium-ground coffee in a paper filter, bloomed then slowly poured over at about 93°C for 2–4 minutes.
Photo: User:GorillaWarfare, CC BY-SA 1.0
No. 115 · Matcha
Usucha (thin matcha)
Ippodo's basic thin matcha: 2 g sifted matcha, 60 ml water at 80°C, whisked vigorously for 15 seconds.
