Rwanda Gasharu 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 the scale, add 20 g of freshly ground coffee, level it and zero the scale, and prepare the 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 circular motion up to 200 g.
4. 1:30At 1:30, pour 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 or swirl the brewed coffee before serving; best appreciated at 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 the scale, add 35 g of freshly ground coffee, level it and zero the scale, and prepare the 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 water in a circular motion up to 300 g and 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.

Wet the paper filter first with hot water (three-layer side toward the spout). Stir or swirl before serving; best at 60–70°C.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Put the coffee bag into the 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.

Brew bag with 12 g of coffee.

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 the scale, add 20 g of freshly ground coffee, level it and zero the scale, and prepare the 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 at 1:30 start pressing.
5. 5.Aim for a slow press over 30–40 seconds. (30 s)
6. 6.Total preparation time is 2:00–2:15.

Use the inverted method; wet the paper filter first. Stir or swirl before serving; best at 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 the scale and prepare the 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, then break the crust with a spoon. (4:00)
5. 5.Attach the metal mesh, slowly press down the plunger, and serve.

Preheat the French press with hot water. Serve immediately after brewing; do not leave coffee on the grounds. Best at 60–70°C.

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 to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.

Strength can be adjusted by brew time and coffee-to-water ratio. Serve neat, with tonic, or with coconut milk.