Kenya Kahunyo Ab Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and carafe on a scale, add 20 g of freshly ground coffee, level it, zero the scale and prepare a timer.
2. 0:00Pour 50 g of water in a circular motion, gently swirl the V60, then wait 30 seconds. (30 s)
3. 3.Continue pouring water in a 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.

Total extraction time 2:30–2:45. Stir the coffee before serving; best flavour develops as it cools to 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, zero the scale and prepare a timer.
2. 0:00Start 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 in a circular motion up to 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, add the remaining 200 g of water and gently swirl again.

Total extraction time 3:15–3:45. Stir the coffee before serving; best flavour at 60–70°C.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Put 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 a few times for better extraction.
4. 4.Let it steep for 5–7 minutes according to desired strength. (5:00)
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 (as for V60)

1. 1.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, zero the scale and prepare a timer.
2. 0:00Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
3. 3.Pour in the remaining 160 g of water and stir thoroughly again.
4. 1:30Close the Aeropress and at 1:30 start pressing.
5. 5.Press slowly for 30–40 seconds. (30 s)

Total preparation time 2:00–2:15. Stir the coffee before serving; best flavour at 60–70°C.

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 sieve, slowly press down the plunger and serve.

Serve immediately after pressing to avoid over-extraction; best flavour at 60–70°C.

Coffee in

75 g

Water

600 g

Time

8 h

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 coffee-to-water ratio to taste; serve straight or with tonic or coconut milk.