Maytama Supremo

Fruit Bomb
Made for
Filter Coffees




  1. Put the kettle on.
  2. Wet the filter and place it gently in your Aeropress (make sure there are no wrinkles or bubbles under the filter).
  3. Add 18 g of coffee.
  4. Pour over 55 g of water in 30 seconds and stir gently three times in a circular motion.
  5. Pour over the rest of the water until reaching 275 g in a total time of 1 minute.
  6. Insert the top part of the Aeropress and wait for 30 seconds.
  7. Start to slowly press down the piston in 30 seconds, bringing the total extraction time to 2 minutes and 30 seconds.
  8. Enjoy.


  1. We use 15 gr of medium ground coffee and 250 gr of water at a temperature of 96ºC.
  2. We pour the water in 2 times. One of 50 gr, we wait 30 seconds
  3. Then we pour the rest of the water until it reaches 250 gr.
  4. The total infusion time should be between 2 and a half and 3 minutes.


  1. Add 16 g of coffee to the base of the French Press.
  2. Little by little, add 250 g of water boiled to 94ºC making sure to soak all the coffee grounds over the course of 30 seconds.
  3. Wait for 3 minutes and 30 seconds.
  4. Use the back of a spoon to gently stir the coffee three times in a circular motion, breaking the crust of coffee that has formed on the surface.
  5. Clean away any remaining froth or residue.
  6. Put on the lid and slowly filter the coffee.
  7. Enjoy.


  1. Weigh out 30g of coffee at a medium-coarse grind.
  2. Pop the filter in the Chemex and reset the scale.
  3. Set the timer to three minutes.
  4. For your first pour, gently pour 60ml of water over the coffee grounds, in a circular motion.
  5. After the bloom phase, briefly wait (for about 30-40 seconds) before you go ahead and pour in more water to the total amount of 200ml.
  6. For the third pour, gradually continue to pour the water until you have added 400ml.
  7. Once the water has reached the bottom of the coffee grounds (you should see this just as you approach the three minute mark), top it off with the final 80ml of water.