Ethiopia Boku Hambela Natural

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 20 g of freshly ground coffee, level it, zero the scale, and prepare the 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 in a thorough circular motion up to 200 g.
4. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again.

Rinse the paper filter with hot water 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 (slightly coarser than for V60)

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

Place the paper filter in the Chemex with the three-layer part on the pouring spout side. Rinse the filter with hot water to remove paper taste and 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 it steep for 5-7 minutes according to desired strength.
5. 5.After extraction, remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (as for V60)

1. 1.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare the timer.
2. 2.Within the first 30 seconds, pour in 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 start pressing.
5. 5.Try to press 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 the timer.
2. 2.Add 30 g of freshly ground coffee.
3. 3.Pour in 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes and break the crust with a spoon. (4:00)
5. 5.Attach the metal filter and slowly press the plunger down, then serve.

Preheat the French press with hot water. Serve immediately after pressing to avoid over-extraction.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse (coarser than for filter)

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 to wet all the coffee.
5. 5.Let it extract in the cold for 8-12 hours. (8 h)