Onyx Coffee Lab
Nyamasheke Bourbon Washed French Press
Red plum and green apple with a bright, clean acidity.
Brew Method
French Press
Ratio
1:15
Brew Time
4:00
Roast Level
Light-Medium
Compatible Devices
Coffee
Coffee
Nyamasheke Bourbon Washed
Farm
Nyamasheke Washing Station
Producer
Nyamasheke Cooperative
Variety
Red Bourbon
Process
Washed
Brewing Details
Device
Clever Dripper
Grinder
Rancilio Rocky
Grind Size
Coarse
Filter
Cloth
Water Recipe
Spring Water - Local
Water Temp
95°C
Pour Structure
- Pour 1450gat 0:00— Add all the water at once and steep for the full brew time.
Results
Beverage Weight
405g
TDS
1.37%
Extraction
21.7%
Sweetness
7/10
Acidity
8/10
Body
8/10
Instructions
Grind 30g of coffee on the Rancilio Rocky to a coarse consistency. Heat water to 95°C using Spring Water - Local, then brew with the pour structure below. Serve immediately for the best aromatics.
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