Kenya Ruera Natural

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 20g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Pour 50g 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 200g.
4. 1:30At 1:30, pour the remaining water to 300g in a circular motion and gently swirl the V60.
5. 5.Total extraction time should be 2:30–2:45.

Rinse the paper filter with hot water before brewing to remove paper taste and preheat the V60 and decanter. Stir or swirl the brewed coffee before serving; ideal flavor develops around 60–70°C.

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 a scale, add 35g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Start the timer and pour 70g of water in a circular motion to wet all the coffee; wait 30 seconds. (30 s)
3. 3.Continue pouring water in a thorough circular motion until 300g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200g 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 the filter with hot water. Swirl the Chemex before serving; ideal flavor develops around 60–70°C.

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 (as for V60)

1. 1.Place the Aeropress on a scale, add 20g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Within the first 30 seconds, pour 40g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160g of water and stir thoroughly again.
4. 1:30Close the Aeropress and start pressing at 1:30.
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 with the plunger in from the bottom. Preheat the Aeropress and rinse the filter. Stir the brewed coffee before serving; ideal flavor develops around 60–70°C.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

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

Preheat the French press with hot water. Serve immediately after pressing to avoid over-extraction and bitterness.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75g of coffee and grind coarser than for filter.
2. 2.Put the coffee in the filter and secure it.
3. 3.Pour 600g of water into the Hario bottle.
4. 4.Close the bottle and swirl it to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.

Adjust steeping time and coffee-to-water ratio to taste. Can be served neat, with tonic, or coconut milk.