Rwanda Gasharu Anaerobic

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 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 in a thorough circular motion until the water reaches 200 g.
4. 1:30At 1:30, pour the remaining water up to 300 g in a circular motion and gently swirl the v60 again.
5. 5.Total extraction time should be 2:30–2:45.

Stir the coffee before serving. Wait 2–3 minutes for it to cool; flavours develop best at about 60–70°C. Adjust grind if extraction is too fast or too slow.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

1. 1.Place the Chemex on a 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, then wait 30 seconds. (30 s)
3. 3.Continue pouring in a circular motion until the water reaches 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g and gently swirl again.
5. 5.Total extraction time should be 3:15–3:45.

Rinse the paper filter with hot water first to remove paper taste and preheat the Chemex. Stir before serving; best at 60–70°C.

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 to improve extraction.
4. 4.Let it steep for 5–7 minutes according to desired strength.
5. 5.Remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

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.In 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 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.

Stir before serving. Wait 2–3 minutes for cooling; flavours develop best at 60–70°C. Use a finer grind if the coffee tastes watery, coarser if it is too intense or bitter.

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

Serve immediately after brewing; do not leave coffee in the French press, as extraction continues and may cause bitterness.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g of coffee and grind it coarser than for filter.
2. 2.Put 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 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 drunk neat, with tonic or coconut milk.