Kenya Kirura Washed

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 server.
2. 2.Place the V60 and server on a scale, add 20 g of freshly ground coffee, level it, zero 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.Continue pouring with a thorough circular motion up to 200 g.
5. 1:30At 1:30, pour with a circular motion up to 300 g and gently swirl the V60 again.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

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

1. 1.Place a paper filter in the Chemex with the triple-layer side on the pouring spout, rinse with hot water and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35 g of freshly ground coffee, level it, zero the scale and prepare a timer.
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 with 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.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

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. 2.Within the first 30 seconds, pour 40 g of water and stir thoroughly.
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.Press slowly for 30–40 seconds. (30 s)

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse