Rwanda Gikomero Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place a paper filter in the V60 and rinse it with hot water to remove the paper taste, preheating the V60 and carafe.
2. 2.Place the V60 and carafe on a scale, add 20 g of freshly ground coffee, level and zero the scale, and prepare the timer.
3. 3.Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
4. 4.Continue pouring water in a circular motion until the scale shows 200 g.
5. 1:30At 1:30, pour in a circular motion to 300 g and gently swirl the V60.

Before serving, stir the coffee with a spoon or swirl the carafe to combine flavours. Wait 2-3 minutes for the coffee to cool slightly; it develops most flavours at around 60-70°C. Adjust grind if extraction is too fast or slow.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse, slightly coarser than for V60

1. 1.Place the paper filter in the Chemex (the triple-layer side must face the pouring spout).
2. 2.Rinse the paper filter with hot water to remove the paper taste and preheat the Chemex.
3. 3.Place the Chemex on a scale, add 35 g of freshly ground coffee, level and zero the scale, and prepare the timer.
4. 4.Start the timer and pour 70 g of water in a circular motion to wet all the coffee; wait 30 seconds. (30 s)
5. 5.Continue pouring water in a circular, thorough motion until 300 g, then gently swirl the Chemex.
6. 2:15When the timer shows 2:15, pour in the remaining 200 g and gently swirl again.

Swirl the Chemex to mix the brewed coffee. Wait 2-3 minutes for the coffee to cool slightly; it develops most flavours at 60-70°C. Adjust grind if extraction is too fast or slow.

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.Leave it to steep for 5-7 minutes according to the desired strength. (5:00)
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.Use the inverted method (plunger placed from the bottom).
2. 2.Preheat the Aeropress and rinse the filter to remove the paper taste.
3. 3.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level and zero the scale, and prepare the timer.
4. 4.Within the first 30 seconds, pour 40 g of water and stir thoroughly.
5. 5.Add the remaining 160 g of water and stir thoroughly again.
6. 1:30Seal the Aeropress and at 1:30 begin pressing.
7. 7.Aim for a slow press over 30-40 seconds. (30 s)

Stir the brewed coffee before serving. Wait 2-3 minutes for the coffee to cool slightly; it develops most flavours at 60-70°C. Use a finer grind if it tastes watery, coarser if too intense or bitter.

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

Serve immediately after pressing; do not leave coffee on the grounds. Let the brewed coffee cool for 2-3 minutes; it develops most flavours 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.Pour 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.Leave to extract in a cool place for 8-12 hours. (8 h)

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