Rwanda Gasharu 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 the scale, add 20 g of freshly ground coffee, level it, tare 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.
3. 3.Continue pouring in a thorough circular motion until the water reaches 200 g.
4. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again.

Total extraction and preparation time 2:30–2:45. Stir the coffee before serving; best 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, tare 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.
3. 3.Continue pouring in a thorough circular motion up to 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

Total extraction time 3:15–3:45. Insert the filter with the triple-layer side facing the spout. 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 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, depending on 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 (like V60)

1. 1.Place the Aeropress on the scale, add 20 g of freshly ground coffee, level it, tare and prepare the timer.
2. 2.Within the first 30 seconds, pour 40 g of water and stir thoroughly.
3. 3.Pour the remaining 160 g of water and stir thoroughly again.
4. 1:30Cap the Aeropress and at 1:30 start pressing.
5. 5.Press slowly for 30–40 seconds. (30 s)

Inverted method. Total preparation time 2:00–2:15.

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.
5. 5.Attach the metal filter, slowly press the plunger down and serve.

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.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.Leave to extract in the cold for 8–12 hours.

Adjust steeping time and coffee-to-water ratio to taste.