Rwenzori Mountains

Coffee in

18 g

Coffee out

38 g

Time

30 s

Temperature

94°C

Resting time minimum 2 weeks. Pressure 6 bars, no pre-infusion. Water GH 60 ppm, KH 30 ppm as CaCO3. La Marzocco PB 2GR, Mahlkonig grinder, 22 g VST basket.

Coffee in

20 g

Water

340 g

Time

3:20

Temperature

90°C

1. 1.Place the Orea in a cup/decanter and insert the filter. Pour hot water over it to eliminate the paper taste and preheat the equipment.
2. 2.Grind the coffee to a recommended level.
3. 3.Discard the water, place the Orea on the scale, add the coffee distributing it evenly, tare the scale, and start the timer.
4. 0:00Pour 60 g of water in circular motions and wait 30-40 seconds for the coffee to degas. (35 s)
5. 5.Slowly pour up to approximately 200-250 g of water and swirl the Orea once to level the coffee bed and ensure it is completely saturated. Leave at least a 2 cm gap from the top.
6. 6.Continue pouring water slowly as before until you have added the required amount of water.
7. 7.Swirl one last time and let the water drain.

Resting time minimum 4 days after roasting, best after 10-20 days. Water 100% Bezoya. Filter Kalita 185. Kalita/Origami/Orea, scale, timer, grinder, cup/decanter, gooseneck kettle.

Coffee in

71 g

Water

1000 g

Time

16 h

1. 1.Grind the coffee to a medium/coarse grind.
2. 2.Place the coffee directly into the filter of the pitcher or bottle.
3. 3.Pour the pre-weighed water into the pitcher or bottle.
4. 4.Stir gently to saturate all the coffee.
5. 5.Cover the container.
6. 6.Let it steep for 16-24 hours in the refrigerator.
7. 7.After this steeping time, remove the filter with the coffee, and it's ready.

Use 100% Bezoya water or water with low mineralization. Optional additional filtration with V60 paper, Kalita or cheesecloth. Do not shake or press the coffee. Keep max 3 days refrigerated.