Rwanda Mushonyi 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 a scale, add 20 g of freshly ground coffee, level it, tare 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 up to 200 g.
4. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again.

Rinse the paper filter with hot water to remove paper taste and preheat the V60 and decanter. Stir the brewed coffee before serving.

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 a scale, add 35 g of freshly ground coffee, level it, tare 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 in a thorough circular motion up to 300 g and gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g and gently swirl.

Place the paper filter in the Chemex with the triple-layer side on the pouring spout; rinse with hot water to remove paper taste and preheat.

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.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 (like V60)

1. 1.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, tare the scale and prepare a timer.
2. 2.In the first 30 seconds, pour 40 g of water and stir thoroughly.
3. 3.Add the remaining 160 g of water and stir thoroughly again.
4. 1:30Seal the Aeropress and at 1:30 start pressing.
5. 5.Aim for a slow press of 30–40 seconds. (30 s)

Use the inverted method – the plunger is placed from the bottom. Preheat the Aeropress and rinse the filter.

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 sieve, slowly press down the plunger and serve.

Preheat the French press with hot water. Serve immediately after pressing to avoid over-extraction.

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 in 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.

Cold water; steeping time and coffee-to-water ratio can be adjusted to taste. Can be served neat, with tonic, or with coconut milk.