In the desert-meets-ocean landscape of Los Cabos, time behaves differently. At SLOW, we believe the way you brew your coffee should reflect that same intentionality. Whether you are looking for the bright acidity of a Pacific sunrise or the deep, dark complexity of a Baja night, choosing the right "geometry" for your bean is essential.
Here is our master guide to the brewing methods we champion at SLOW, tailored for the sophisticated home practitioner.
The Precision Geometries
1. Hario V60 (The Purist)
The V60 is the ultimate lens for clarity. Its 60° angle and spiral ridges allow for a clean, highlight-driven cup.
Best Beans: Light-roasted washed Ethiopians or Panamanian Geishas.
Proportion: 1:15 (e.g., 15g coffee to 225g water).
Water Temp: 94°C (201°F).
The SLOW Recipe: 3 equal pours of 75g. Bloom for 30 seconds, then pour in concentric circles, finishing the total draw-down by 2:45 minutes.
2. Chemex (The Elegant)
With its laboratory-grade glass and thick bonded filters, the Chemex removes heavy oils and sediment, producing a tea-like body.
Best Beans: Bright, citrusy beans from Veracruz or Kenya.
Proportion: 1:16.
Water Temp: 92°C (198°F).
The SLOW Recipe: A coarse grind (like sea salt). Use a long, slow 45-second bloom to allow the gases to escape, then one continuous, steady pour to the center.
3. Hario V60 Switch (The Hybrid)
The Switch combines immersion and percolation. By flipping the "switch," you control exactly when the coffee begins to flow.
Best Beans: Medium-roasts with chocolate and stone fruit notes (Oaxaca).
Proportion: 1:15.
Water Temp: 93°C (199°F).
The SLOW Recipe: Keep the switch closed. Pour all water (225g) over 15g of coffee. Stir gently. At 2:00 minutes, flip the switch and let it draw down.
The Atmospheric & Traditional
4. Japanese Siphon (The Alchemist)
The Siphon is theater. Using vacuum pressure and vapor, it produces an incredibly aromatic, scalding-hot cup with zero sediment.
Best Beans: Rare, floral micro-lots (Chiapas Geisha).
Proportion: 1:14.
Water Temp: Boiling in the lower bulb; roughly 91°C in the upper chamber.
The SLOW Recipe: Once water rises to the top, add coffee. Stir in a "cross" motion. Steep for 60 seconds. Turn off the heat and watch the vacuum draw the coffee through the cloth filter.
5. Vietnamese Phin (The Patience)
A gravity-driven metal filter that sits atop your glass. It’s slow, intense, and traditional.
Best Beans: Dark, nutty roasts or Peaberry beans.
Proportion: 1:10 (intended to be strong).
Water Temp: 96°C (205°F).
The SLOW Recipe: 20g of coffee. Add 20ml of water to bloom inside the Phin for 1 minute. Add the remaining 180ml and place the lid. Let it drip slowly over a spoonful of condensed milk.
The Modern & Technical
6. Flair Espresso (The Manual)
A lever-press that gives you total control over the pressure profile. It is espresso in its most tactile form.
Best Beans: Freshly roasted espresso blends with notes of cacao and caramel.
Proportion: 1:2 (e.g., 18g in, 36g out).
Water Temp: 95°C (203°F).
The SLOW Recipe: Pre-infuse at 2 bars of pressure for 10 seconds, then ramp up to 9 bars for a 30-second total extraction time.
7. Rapid Press / AeroPress (The Versatile)
Using air pressure to shorten extraction time, resulting in low acidity and high sweetness.
Best Beans: Naturally processed beans with fermented or "funky" notes.
Proportion: 1:12 (Inverted method).
Water Temp: 88°C (190°F).
The SLOW Recipe: Inverted method. Steep for 2 minutes. Stir 10 times. Press slowly for 30 seconds.
8. OXO Rapid Brewer (The Efficient)
Designed for those who want a clean, "flash-chilled" or rapid cold brew experience without the 18-hour wait.
Best Beans: High-altitude beans with berry notes (Puebla).
Proportion: 1:10 for concentrate.
Water Temp: Room temperature or 92°C (depending on hot vs cold rapid).
The SLOW Recipe: Use the rainmaker lid to distribute water evenly. Let it steep for 4 minutes for a hot "rapid" brew, then release.
The New Wave
9. Ceramic Dripper (The Consistent)
Ceramic holds heat better than plastic, ensuring a stable temperature throughout the brew.
Best Beans: Balanced medium roasts with honeyed bodies.
Proportion: 1:15.
Water Temp: 94°C (201°F).
The SLOW Recipe: Pre-heat the ceramic aggressively with boiling water. Use a pulse-pour method: 50g every 30 seconds until you hit your target weight.
10. Ceado Hoop (The No-Bypass)
The Hoop is a "no-bypass" brewer, meaning every drop of water must pass through the coffee bed, leading to incredibly high extraction.
Best Beans: Very light roasts that are usually hard to extract.
Proportion: 1:17.
Water Temp: 96°C (205°F).
The SLOW Recipe: Place the filter and coffee in the center. Pour all the water into the outer ring ("The Hoop") at once. Let physics do the work. No pouring technique required—just total saturation.