Kenya Mukuyuni 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 the 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 until reaching 200 g.
4. 1:30At 1:30, pour the remaining water to 300 g in a circular motion 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 adding coffee to remove paper taste and preheat the V60 and decanter.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: slightly coarser than V60

1. 1.Place the Chemex on the scale, add 35 g of freshly ground coffee, level it, zero 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 until 300 g, then gently swirl the Chemex.
4. 2:15At 2:15 on the timer, add the remaining 200 g and gently swirl again.
5. 5.Total extraction time should be between 3:15 and 3:45.

Place the paper filter with the triple-layer side toward the spout; 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.Let it 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 V60)

1. 1.Place the AeroPress on the 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. (30 s)
3. 3.Add the remaining 160 g of water and stir thoroughly again.
4. 1:30Close the AeroPress and at 1:30 begin pressing.
5. 5.Aim for a slow press lasting 30–40 seconds. (30 s)
6. 6.Total preparation time is 2:00–2:15.

Use the inverted method – piston attached from the bottom; preheat the AeroPress and rinse the filter to remove paper taste.

Coffee in

30 g

Water

500 g

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French press on the scale and prepare a timer.
2. 2.Add 30 g of freshly ground coffee.
3. 3.Pour in 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes and break the crust with a spoon. (4:00)
5. 5.Attach the metal sieve, slowly press down the plunger, and serve.

Serve immediately after pressing; leaving coffee on the grounds continues extraction and causes bitterness.

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)

Steeping time and coffee-to-water ratio affect strength; adjust to taste. Can be drunk neat or with tonic or coconut milk.