Ethiopia Dukamo Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Insert a paper filter in the V60 and rinse it with hot water to remove paper taste, preheating the V60 and decanter.
2. 2.Place the V60 and decanter 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 careful circular motion up to 200 g.
5. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again.

Stir before serving; wait 2-3 minutes; best at 60–70°C.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than for V60)

1. 1.Insert the paper filter (three-layer part facing the spout) and rinse with hot water to remove 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, then wait 30 seconds. (30 s)
4. 4.Continue pouring in a careful circular motion up to 300 g, then gently swirl the Chemex.
5. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

Stir before serving; wait 2-3 minutes; best at 60–70°C.

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 depending on desired strength.
5. 5.Remove the bag and enjoy your coffee.

Each brew bag contains 12 g of coffee.

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, and zero the scale. Prepare a timer.
2. 2.In 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 start pressing at 1:30.
5. 5.Press slowly for 30–40 seconds. (30 s)

Inverted method – plunger inserted from the bottom; rinse the paper filter first.

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 a 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, then serve.

Serve immediately; 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 coarser than for filter.
2. 2.Pour 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 ratio to taste; can be served with tonic or coconut milk.