Ethiopia Boku Esayas Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place a paper filter in the V60 and rinse it with hot water to remove the paper taste and preheat the V60 and carafe.
2. 2.Place the V60 and carafe on a scale, add 20 g of freshly ground coffee, level it, and zero the scale. Prepare a timer.
3. 3.Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
4. 4.Continue pouring in a circular motion until the water reaches 200 g.
5. 1:30At 1:30, pour in a circular motion until 300 g, then gently swirl the V60 again.

Stir the brewed coffee before serving. Wait 2–3 minutes for it to cool; best flavour around 60–70°C. Adjust grind size if extraction is too fast or too slow.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than V60)

1. 1.Insert a paper filter into the Chemex, making sure the three-layer part is on the side of the pouring spout. Rinse the filter with hot water to remove the paper taste and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35 g of freshly ground coffee, level it, and zero the scale. Prepare a timer.
3. 3.Start the timer and pour 70 g of water in a circular motion to wet all the coffee. Wait 30 seconds. (30 s)
4. 4.Continue pouring in a thorough circular motion until the water reaches 300 g, then gently swirl the Chemex.
5. 2:15When the timer shows 2:15, pour the remaining 200 g of water and gently swirl again.

Stir the coffee in the Chemex before serving. Wait 2–3 minutes; best around 60–70°C. Adjust grind if extraction is too fast or slow.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Insert the coffee bag into a cup.
2. 2.Pour 200 ml of hot water (92–95°C) over the bag.
3. 3.Shake the bag several times to improve extraction.
4. 4.Let it steep for 5–7 minutes according to desired strength. (5:00)
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.Use the inverted method – insert the plunger from the bottom. Preheat the Aeropress and rinse the paper filter to remove the paper taste.
2. 2.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, and zero the scale. Prepare a timer.
3. 3.Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
4. 4.Pour the remaining 160 g of water and stir thoroughly again.
5. 1:30Close the Aeropress and at 1:30 start pressing.
6. 6.Aim for a slow press of 30–40 seconds. (30 s)

Stir the coffee before serving. Wait 2–3 minutes; best around 60–70°C. Grind finer if watery, coarser if bitter.

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 a scale and prepare a timer.
3. 3.Add 30 g of freshly ground coffee.
4. 4.Pour 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 sieve and slowly press the plunger down, then serve.

Do not drink immediately; wait 2–3 minutes. Serve right after pressing, do not leave the coffee in the French press.

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.Pour the ground 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 make sure all the coffee is wet.
5. 5.Leave to extract in the cold for 8–12 hours. (8 h)

Adjust steeping time and coffee-to-water ratio to taste. Can be served plain, with tonic, or with coconut milk.