Rwanda Karora Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and carafe 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, wait 30 seconds. (30 s)
3. 3.Continue pouring water in a thorough circular motion up to 200 g.
4. 1:30At 1:30, pour water in a circular motion up to 300 g and gently swirl the V60 again.

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 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, wait 30 seconds. (30 s)
3. 3.Continue pouring water 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.

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.After extraction, remove the bag and enjoy the 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 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 over 30–40 seconds. (30 s)

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 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes and break the crust with a spoon. (4:00)
5. 5.Attach the metal filter and slowly press the plunger.

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.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.Let it extract in the cold for 8–12 hours. (8 h)