Kenya Rukira Aa 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 a scale, add 20g of freshly ground coffee, level it, tare 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 in a thorough circular motion until reaching 200g.
4. 1:30At 1:30, continue pouring in a circular motion up to 300g and gently swirl the V60 again.
5. 5.Total extraction and preparation time 2:30-2:45.

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

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, tare 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.Pour in a thorough circular motion up to 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 3:15-3:45.

Place the paper filter in the Chemex (the triple-layer part must go on the side with the pouring spout). Rinse the paper 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 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.Remove the bag after extraction and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for V60)

1. 1.Place the Aeropress on a scale, add 20g of freshly ground coffee, level it, tare the scale, and prepare a timer.
2. 2.In 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 at 1:30 start pressing.
5. 5.Aim for a slow press of 30-40 seconds.
6. 6.Total preparation time 2:00-2:15.

Use the inverted method – the plunger is inserted 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.Preheat the French Press with hot water.
2. 2.Place the French Press on a scale and prepare a timer.
3. 3.Add 30g of freshly ground coffee.
4. 4.Pour 500g 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 sieve, slowly press the plunger, and serve.

Serve immediately after preparation; do not leave the coffee in the French Press as extraction will continue and may cause 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 strength by steeping time and coffee-to-water ratio. Serve neat or with tonic or coconut milk.