Ethiopia Bombe 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 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 in a thorough circular motion until reaching 200 g.
4. 1:30At 1:30, pour in a circular motion to 300 g and gently swirl again.

Stir coffee before serving. Wait 2–3 minutes before drinking; best flavours at 70–60°C. Adjust grind size to control extraction.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than v60)

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

Swirl before serving. Wait 2–3 minutes before drinking; best at 70–60°C. Adjust grind: finer if too fast, coarser if too slow.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place 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, depending on desired strength.
5. 5.Remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like v60)

1. 1.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, and zero the scale.
2. 2.Within 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.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 5.Press slowly for 30–40 seconds.

Stir the coffee after brewing. Wait 2–3 minutes before drinking; best at 70–60°C. If too watery, grind finer; if too bitter, grind coarser.

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, then discard the 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 in one go and stir thoroughly.
5. 5.Wait 4 minutes, then break the crust with a spoon. (4:00)
6. 6.Attach the metal filter and slowly press the plunger, then serve.

Serve immediately after pressing. Do not leave coffee in the French press, as extraction continues and causes bitterness. Wait 2–3 minutes after brewing; best at 70–60°C.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g of coffee and grind 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)

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