Kenya Kiangoi 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, tare 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 water in a circular motion up to 300 g and gently swirl the V60 again.
5. 5.Total extraction and preparation time is 2:30–2:45.

Rinse the paper filter with hot water before brewing to remove the paper taste and preheat the V60 and decanter.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

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

1. 1.Place the Chemex on a scale, add 35 g of freshly ground coffee, level it, tare the scale, and 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.Continue pouring in a thorough circular motion up to 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g and gently swirl again.
5. 5.Total extraction time should be between 3:15 and 3:45.

Insert the paper filter with the three-layer part on the spout side and rinse it with hot water to remove paper taste and preheat the Chemex.

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.Steep for 5–7 minutes according to desired strength. (5:00)
5. 5.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.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, tare the scale, and 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 thoroughly.
4. 1:30Close the Aeropress and at 1:30 begin pressing.
5. 5.Aim for a slow press of 30–40 seconds. (30 s)
6. 6.Total preparation time is 2:00–2:15.

Use the inverted method – the plunger is attached at the bottom. Preheat the Aeropress and rinse the filter to remove paper taste.

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

Serve immediately after brewing – if the coffee stays in the press, extraction continues and may become bitter.

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.Leave to extract in the cold for 8–12 hours. (8 h)

Adjust steeping time and coffee-to-water ratio to taste; cold brew can be drunk straight or with tonic/coconut milk.