Burundi Licobu Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and server on the scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
3. 3.Continue pouring thoroughly in a circular motion up to 200 g.
4. 1:30At 1:30, pour up to 300 g in a circular motion and gently swirl the V60 again.

Rinse the paper filter before brewing. Stir the coffee before serving and let it cool slightly for best flavour.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

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

Place the filter with its triple-layer side toward the spout and rinse it before brewing. Stir the brewed coffee before serving.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee brew bag into a cup.
2. 2.Pour 200 ml of hot water (92–95 °C) over the bag.
3. 3.Shake the bag a few times for better extraction.
4. 4.Let it steep for 5–7 minutes according to desired strength.
5. 5.Remove the bag and enjoy the coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Place the Aeropress on the scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.In the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160 g of water and stir thoroughly again.
4. 1:30Close the Aeropress and at 1:30 begin pressing.
5. 5.Aim for a slow press of 30–40 seconds. (30 s)

Use the inversion method; preheat the Aeropress and rinse the paper filter before starting.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

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

Serve immediately after brewing; do not leave the coffee in the French press, as extraction continues and may become bitter.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

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

Adjust steeping time and coffee-to-water ratio to control strength. Can be served neat or with tonic or coconut milk.