Kenya Kagumo Aa 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, 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 water in a thorough circular motion up to 200 g.
4. 1:30At 1:30, pour the remaining water up to 300 g in a circular motion and gently swirl the V60 again.

Stir the coffee before serving; it tastes best at 70-60°C. Adjust grind if extraction is too fast or too slow.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than v60)

1. 1.Place the paper filter in the Chemex with the triple-layer side on the pouring spout, rinse it 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.
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.Pour water in a thorough circular motion up to 300 g and gently swirl the Chemex.
5. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

Swirl the Chemex to mix the drink. Best at 70-60°C. Adjust grind if extraction is too fast or too slow.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Insert 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.After extraction, remove the bag and enjoy.

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 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 again.
4. 1:30Close the Aeropress and at 1:30 start pressing.
5. 5.Aim for a slow press over 30-40 seconds. (30 s)

Stir the coffee before serving; best at 70-60°C. Adjust grind if it tastes watery or too intense.

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 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.
5. 5.Attach the metal sieve and slowly press the plunger down, then serve.

Serve immediately after preparation; do not leave the coffee in the French press as extraction continues. 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.

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