Tim Wendelboe
Gisenyi Cooperative Lot French Press
Apricot and lemongrass with a clean, delicate finish.
Brew Method
French Press
Ratio
1:15
Brew Time
4:00
Roast Level
Light Roast
Compatible Devices
Coffee
Coffee
Gisenyi Cooperative Lot
Farm
Gisenyi Washing Station
Producer
Gisenyi Farmers Cooperative
Variety
Bourbon
Process
Washed
Brewing Details
Device
Clever Dripper
Grinder
Hario Skerton Pro
Grind Size
Coarse
Filter
Cloth
Water Recipe
Lotus Water - Balanced
Water Temp
94°C
Pour Structure
- Pour 1480gat 0:00— Add all the water at once and steep for the full brew time.
Results
Beverage Weight
432g
TDS
1.39%
Extraction
19.9%
Sweetness
6/10
Acidity
7/10
Body
7/10
Instructions
Grind 32g of coffee on the Hario Skerton Pro to a coarse consistency. Heat water to 94°C using Lotus Water - Balanced, then brew with the pour structure below. Serve immediately for the best aromatics.
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