Kenya Getuya Washed

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, and tare the scale. 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, pour the remaining water up to 300 g and gently swirl again.
5. 5.Total extraction and preparation time is 2:30-2:45.

Stir the coffee before serving. Wait 2-3 minutes for it to cool; flavors are most developed at 60-70°C.

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 tare. 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 seconds. (30 s)
3. 3.Pour water up to 300 g with a thorough circular motion, then gently swirl the Chemex.
4. 2:15At 2:15, add the remaining 200 g of water and gently swirl.
5. 5.Total extraction time should be between 3:15 and 3:45.

Stir the brewed coffee. Let cool to 60-70°C for best flavor.

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.

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 tare. Prepare a timer.
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 again.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 5.Press slowly over 30-40 seconds. (30 s)
6. 6.Total preparation time is 2:00-2:15.

Stir the coffee before serving. Let it cool slightly for best flavor.

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 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon. (4:00)
5. 5.Attach the metal sieve, slowly press the plunger, and serve.

Serve immediately after brewing; do not leave coffee in the press to avoid over-extraction.

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.Add 600 g of water to the Hario bottle.
4. 4.Close the bottle and swirl to wet all the coffee.
5. 5.Let extract in the cold for 8-12 hours. (8 h)

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