Ethiopia Gedeb Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Rinse the paper filter in the V60 with hot water to remove the paper taste and preheat the V60 and decanter.
2. 2.Place the V60 and decanter on a scale, add 20 g of freshly ground coffee, level it, zero the scale, and 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 thorough circular motion until the water reaches 200 g.
5. 1:30At 1:30, continue pouring in a circular motion up to 300 g and gently swirl the V60 again.
6. 6.Total extraction and brew time should be between 2:30 and 2:45.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (a bit coarser than V60)

1. 1.Place the paper filter in the Chemex (the triple-layer side must face the 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, zero the scale, and 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 thorough 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.
6. 6.Total extraction time should be between 3:15 and 3:45.

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 or swirl the bag several times for better extraction.
4. 4.Let it steep for 5–7 minutes depending on desired strength.
5. 5.After extraction, remove the bag and enjoy your coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for V60)

1. 1.Use the inverted method – the plunger is inserted 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, zero the scale, and prepare a timer.
3. 3.Within the first 30 seconds, pour in 40 g of water and stir thoroughly. (30 s)
4. 4.Pour in the remaining 160 g of water and stir thoroughly again.
5. 1:30Close the Aeropress and start pressing at 1:30.
6. 6.Press slowly for 30–40 seconds.
7. 7.Total brew time should be 2:00–2:15.

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 in 500 g of water all at once 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 down, then serve.

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 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.