Burundi Gakenke Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and decanter on a scale, add 20g of freshly ground coffee, level, and tare.
2. 0:00Pour 50g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
3. 3.Continue pouring water in a thorough circular motion up to 200g.
4. 1:30At 1:30, pour the remaining water up to 300g in a circular motion and gently swirl.

Rinse the paper filter with hot water before starting to remove paper taste and preheat the V60 and decanter.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

1. 1.Place the Chemex on a scale, add 35g of freshly ground coffee, level, and tare.
2. 0:00Start the timer and pour 70g of water in a circular motion to wet all the coffee, then wait 30 seconds. (30 s)
3. 3.Continue pouring water in a thorough circular motion up to 300g, then gently swirl the Chemex.
4. 2:15When the timer reaches 2:15, pour the remaining 200g and swirl gently again.

Insert the paper filter with the triple-layer side towards the pouring spout and rinse it with hot water to preheat the Chemex.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee bag in a cup.
2. 2.Pour 200 ml of hot water (92-95°C) over the bag.
3. 3.Shake the bag several times for better extraction.
4. 4.Let steep for 5-7 minutes depending on desired strength. (5:00)
5. 5.Remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Place the Aeropress on a scale, add 20g of freshly ground coffee, level, and tare.
2. 0:00Within the first 30 seconds, pour 40g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160g of water and stir thoroughly again.
4. 1:30Close the Aeropress.
5. 1:30Press slowly for 30-40 seconds. (30 s)

Use the inverted method (plunger inserted from the bottom). Preheat the Aeropress and rinse the filter to remove paper taste.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French press on a scale and prepare a timer.
2. 2.Add 30g of freshly ground coffee.
3. 3.Pour in 500g of water all at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon. (4:00)
5. 5.Attach the metal filter and slowly press the plunger, then serve.

Preheat the French press with hot water before starting.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75g of coffee and grind coarser than for filter.
2. 2.Pour the coffee into the filter and secure it.
3. 3.Pour 600g of water into the Hario bottle.
4. 4.Close the bottle and swirl to wet all the coffee.
5. 5.Let extract in the cold for 8-12 hours. (8 h)