Ethiopia Daanisa Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the v60 and carafe on the scale, add 20 g of freshly ground coffee, level it, tare 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 water in a thorough circular motion up to 200 g.
4. 1:30At 1:30 continue pouring 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 carafe.

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

The three-layer part of the filter must be on the pour-spout side. Rinse the paper filter with hot water before brewing.

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 for better 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.

One brew bag contains 12 g of coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for v60)

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

Inverted method – the piston is fitted from the bottom. Preheat and rinse the filter paper.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French press on the scale and prepare a timer.
2. 2.Add 30 g of freshly ground coffee.
3. 3.Pour 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.Fit the metal filter and slowly press the plunger, then serve.

Preheat the French press with hot water.

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

Brewing time and coffee-to-water ratio can be adjusted to taste.