Kigezi - Co-ferment - Uganda Omni Roast

Coffee in

18 g

Coffee out

47 g

Time

30 s

Temperature

94°C

Pressure profile: 8 s at 4 bar then 22 s at 9 bar, or 10 s at 2.5 bar then 20 s at 6 bar.

Coffee in

14 g

Water

250 g

Time

2:20

Temperature

93°C

1. 0:00Pour 50 ml and gently swirl the dripper (10 s)
2. 0:10Bloom (25 s)
3. 0:35Pour 50 ml (10 s)
4. 0:55Pour 50 ml (10 s)
5. 1:15Pour 50 ml (10 s)
6. 1:40Pour 50 ml, then gently swirl the dripper (10 s)
7. 2:20Finished

Also works with 17 g/300 ml or 19 g/325 ml, pouring in 60 ml or 65 ml steps and grinding slightly coarser (21-22 clicks); total time may lengthen.

Coffee in

20 g

Water

330 g

Time

3:30

Temperature

95°C

3:30 minutes extraction including bloom; 3 pours.

Coffee in

14 g

Water

250 g

Time

2:30

Temperature

93°C

1. 0:00Pour 50 ml and gently swirl the dripper (10 s)
2. 0:10Bloom (25 s)
3. 0:35Pour 100 ml (20 s)
4. 1:15Pour 100 ml, then gently swirl the dripper (20 s)
5. 2:30Finished

Also works with 17 g/300 ml or 19 g/320 ml, pouring in 60/120 ml or 70/125 ml steps and grinding slightly coarser (23/24 clicks); total time may lengthen.

Coffee in

18 g

Water

170 g

Time

2:00

Temperature

91°C

1. 0:00Inverted AeroPress; pour 50 ml water and stir slowly 5 times (30 s)
2. 0:30Fill to 170 ml, stir 10 times, then place filter, remove air and set on server (30 s)
3. 1:30Press slowly, finished at 2:00 (30 s)
4. 2:00Top up with 50 ml slightly cooled water from the kettle

AeroPress inverted.

Coffee in

17 g

Water

250 g

Time

2:30

Temperature

90°C

1. 0:00Bloom with 50 g water, then open the valve (25 s)
2. 0:35Pour to 150 g
3. 1:15Close the valve and pour to 250 g (possibly a little earlier; the water should not have fully drained)
4. 1:50Open the valve again and swirl gently
5. 2:30Finished

Hario Switch.