Kenya Rosebella Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and carafe on the scale, add 20 grams 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, wait 30 seconds. (30 s)
3. 3.Continue pouring in a thorough circular motion up to 200 g.
4. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl again.
5. 5.Total extraction time should be 2:30-2:45.

Rinse the paper filter with hot water to remove paper taste and preheat the V60 and carafe.

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 the scale, add 35 grams 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.Pour in a thorough circular motion up to 300 g and gently swirl the Chemex.
4. 2:15When the timer shows 2:15, pour the remaining 200 g and gently swirl again.
5. 5.Total extraction time should be between 3:15-3:45.

Place the paper filter in the Chemex (the triple-layer side must go on the pouring spout side). Rinse the filter 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. 5.Remove the bag after extraction 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 the scale, add 20 grams of freshly ground coffee, level it, tare the scale, and prepare a timer.
2. 2.In the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
3. 3.Pour 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 of 30-40 seconds. (30 s)
6. 6.Total preparation time is 2:00-2:15.

Use the inverted method – the plunger is attached from 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.Place the French press on the scale and prepare a timer.
2. 2.Add 30 g of freshly ground coffee.
3. 3.Pour 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes and break the crust with a spoon.
5. 5.Attach the metal sieve, slowly press the plunger down, and serve.

Preheat the French press with hot water.

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.