The Foundation

At Manural, we focus on balance, rounded sweetness, gentle acidity, and a clean finish.

Our espresso offers a different expression of Costa Rica, inviting you to slow down, taste, and explore beyond the familiar.

What You’ll Need

• Espresso machine (93–94°C, 9 bar pressure)
• Burr Grinder
• Tamper
• Scales (accurate to 0.1 g)
• Clean, dry cloth
• Fresh Manural espresso roast

How to Brew

Purge
Run a short flush through the group head to clean it and stabilise temperature.

Grind
Dose 18 g of coffee, ground fine, similar to table salt.

Distribute & Tamp
Even out the coffee bed and tamp firmly, flat, and consistently.

Brew
Lock in and extract, aiming for 36 g of espresso in 27–30 seconds
(approximately a 1:2 ratio)

Taste & Adjust
Let flavour lead your adjustments:

• Too sharp or sour → grind slightly finer
• Too bitter or dry → grind slightly coarser

Repeat, refine, and taste often. Coffee evolves as it rests, so small grind adjustments throughout the week are part of the process and part of the craft.

The Foundation

The AeroPress is compact, versatile, and made for exploration. It’s ideal for bold yet clean cups, whether you’re brewing at home, at work, or far from a coffee bar.

What You’ll Need

• AeroPress (with paper filter)
• Burr grinder (Comandante recommended)
• 14 g freshly ground coffee (fine, similar to table salt)
• 200 ml hot water (just off the boil, ~94–95°C), (approximately a 1:14 ratio)
• Stirrer or spoon
• Timer and scale (optional but helpful)

How to Brew

Rinse the Filter
Place the filter in the cap and rinse with hot water to remove any paper taste.

Assemble (Inverted Method)
Set the AeroPress in the inverted position — plunger down, chamber on top.

Brew
Add the coffee, start your timer, and pour hot water up to 200 ml.
Stir gently for 10 seconds, then secure the cap.

Steep
Let it brew for a total of 1 minute.

Press
Carefully flip onto your cup and press slowly for about 30 seconds.

Enjoy & Clean
Clean-up is simple, pop out the puck and rinse. Ready for the next brew.

The Foundation

The Kalita Wave is known for its even extraction and clarity in the cup, ideal for highlighting the balance and structure of single-origin coffees.

What You’ll Need

• Kalita Wave 185 dripper + filter
• Burr grinder (Comandante recommended)
• 20 g freshly ground coffee (medium-fine)
• 300 ml hot water (~94–96°C), (approximately a 1:15 ratio)
• Kettle (gooseneck preferred)
• Scale and timer
• Cup or carafe

How to Brew

Rinse the Filter
Place the filter in the Kalita and rinse with hot water to remove paper taste and preheat.

Add Coffee
Add the coffee, gently shake to level the bed, and start your timer.

Bloom
Pour 40 g of water evenly over the grounds and let it bloom for 30 seconds.

Main Pour
Continue with slow, steady pulses, reaching 150 g by 1:15.

Finish
Pour in stages until you reach 300 g by 2:00–2:15.

Brew Time
Total extraction should finish around 3:00.

Serve
Remove the dripper, gently swirl your cup or carafe, and enjoy a clean, expressive cup.

The Foundation

The Hario V60 offers clarity, control, and a delicate, expressive cup, ideal for showcasing the full character and subtle details of each microlot.

What You’ll Need

• Hario V60 dripper + paper filter
• Burr grinder (Comandante recommended)
• 15 g freshly ground coffee (medium, sand-like texture)
• 250 ml hot water (~94°C), (approximately a 1:16 ratio)
• Gooseneck kettle
• Scale and timer
• Your favourite mug or server

How to Brew

Rinse the Filter
Place the filter in the V60 and rinse with hot water to remove paper taste. Discard the rinse water.

Add Coffee
Add the coffee and gently tap to level the bed.

Bloom
Start your timer and bloom with 40 g of water. Let it rest for 30 seconds.

Main Pour
Pour slowly in stages, aiming for:

• 100 g by 1:00
• 180 g by 1:45
• 250 g by 2:15

Finish
Allow the coffee to drain completely, finishing around 3:00.

Serve
Give your brew a gentle swirl, sip slowly, and enjoy the subtle details.

The Foundation

The Woodneck’s cloth filter brings softness, sweetness, and body to the cup. Brewing a smaller batch highlights these qualities even more, making it ideal for slow, intentional moments and for expressing balance in single-origin coffees.

What You’ll Need

• Hario Drip Pot Woodneck
• Cloth filter (clean and well-rinsed)
• Burr grinder (Comandante recommended)
• 18 g freshly ground coffee (medium to medium-coarse)
• 300 ml hot water (94–95°C), (approximately a 1:16 ratio)
• Gooseneck kettle
• Scale and timer
• Cup or server

How to Brew

Prepare the Filter
Rinse the cloth filter thoroughly with hot water to remove any residual flavours and fully saturate the fabric. This also helps preheat the brewer.

Add Coffee
Add 18 g of coffee and gently level the bed.

Bloom
Start your timer and pour 40–45 ml of water, ensuring all grounds are evenly saturated. Let it bloom for 30–40 seconds.

Main Pour
Slowly pour the remaining water in gentle, circular motions, reaching 300 ml total. Keep the water level steady and avoid pouring directly onto the cloth.

Drawdown
Allow the coffee to drip through completely. Total brew time should finish around 2:45–3:30.

Serve
Remove the brewer, give your cup or server a gentle swirl, and enjoy a smooth, sweet, and rounded cup.

Care Tip 

After brewing, rinse the cloth filter thoroughly and store it submerged in clean water in the fridge to keep it fresh and neutral.

The Foundation

The Chemex is a timeless filter brewer, known for its clarity, elegance, and clean finish. Using thick paper filters, it produces a bright, silky cup, perfect for sharing or slow, intentional mornings.

This same recipe also works beautifully with Vandola, which uses Chemex filters and follows a similar brewing rhythm.

We aim for balance in the cup: gentle sweetness upfront, light fruit through the middle, and a clean, lingering finish.

What You’ll Need

• Chemex 6–8 cup (or Vandola brewer)
• Chemex paper filters
• Burr grinder (Comandante recommended)
• 45 g freshly ground coffee (medium-coarse, like sea salt)
• 700 ml hot water (94–95°C), (approximately a 1:16 or 1:16 ratio)
• Stirrer or spoon
• Scale and timer (optional but helpful)

How to Brew

Prepare the Filter
Fold the Chemex filter and place it in the brewer with the triple fold facing the spout. Rinse with hot water to remove paper taste and preheat the glass. Discard the rinse water.
(For Vandola, simply place and rinse the filter.)

Add Coffee
Add 45 g of coffee and gently level the bed.

Bloom
Start your timer and pour 90–100 ml of water, fully saturating the grounds. Let it bloom for 30–40 seconds.

Main Pour
Slowly pour the remaining 600 ml of water in gentle, circular motions, keeping the water level steady.

Drawdown
Allow the coffee to drain completely. Total brew time should finish around 4:00–5:00.

Serve
Remove the filter, give the brewer a gentle swirl, and serve.

A Note on Exploration

There’s no single right way to brew. Use this as a starting point, then explore, adjust grind size, bloom volume, or split pours into 200 ml or 300 ml stages to see how the flavour evolves.

The Foundation

The French Press is one of the most straightforward ways to brew coffee. With just coffee, hot water, and time, it delivers a full-bodied cup that highlights depth and richness, no filters, no fuss.

What You’ll Need

• French Press 12 oz / 350 ml
• 20 g freshly ground coffee (medium-coarse)
  (or about 3 flat scoops using your press scoop)
• 300 ml hot water (around 95°C — about 2 minutes off the boil), (approximately a 1:16 or 1:16 ratio)
• Kettle
• Spoon
• Scale and timer (optional)

How to Brew

Preheat
Rinse the press and metal filter with hot water to preheat. Discard the water.

Add Coffee
Place the press on a scale (if using) and add the coffee.

Pour
Start your timer and pour in 300 ml of hot water.

Stir
After 1 minute, gently stir to break the crust.

Steep
Allow the coffee to steep for a total of 4 minutes.

Press & Serve
Slowly press the plunger down and serve immediately.

Enjoy
Avoid letting the coffee sit in the press, as it will continue to extract and become bitter.