Kenya Kiganjo Pb

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place a paper filter in the V60 and rinse it 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, tare 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.Add water up to 200 g in a thorough circular motion.
5. 1:30At 1:30, add water up to 300 g in a circular motion and gently swirl the V60 again.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

1. 1.Place a paper filter in the Chemex (the triple-layer part must go on the side with the pouring spout).
2. 2.Rinse the paper filter with hot water to remove the paper taste and preheat the Chemex.
3. 3.Place the Chemex on a scale, add 35 g of freshly ground coffee, level it, tare the scale, and prepare a timer.
4. 4.Start the timer and pour 70 g of water in a circular motion to wet all the coffee, then wait 30 seconds. (30 s)
5. 5.Add water up to 300 g in a thorough circular motion, then gently swirl the Chemex.
6. 2:15When the timer reaches 2:15, add the remaining 200 g and gently swirl again.

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 the bag several times for better extraction.
4. 4.Let it steep for 5-7 minutes according to 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

1. 1.Use the inverted method – insert the plunger from the bottom.
2. 2.Preheat the Aeropress and rinse the filter to remove the paper taste.
3. 3.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, tare the scale, and prepare a timer.
4. 4.Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
5. 5.Add the remaining 160 g of water and stir thoroughly again.
6. 1:30Close the Aeropress and start pressing at 1:30.
7. 7.Press slowly over 30-40 seconds. (30 s)

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

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.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)