Rwandan coffee

☕ Paper-filtered black coffee made with verifiable Rwandan arabica: 48 g coffee to 800 ml brewing water, for four cups. Sugar is optional at the table.

Ingredients

• 48 g roasted Rwandan-origin arabica coffee, medium ground
• 800 ml drinking water for brewing
• 300 ml additional drinking water to rinse the filter, discarded
• 20 g sugar, optional and served separately

Preparation

Prepare a clean carafe, compatible dripper and paper filter. Weigh 48 g medium-ground coffee.

Rinse the installed filter with the 300 ml hot water. Discard all rinse water and replace the dripper on the carafe.

Heat the 800 ml brewing water to about 92–96 °C. Without temperature control, briefly resting boiled water is only an approximation.

Put ground coffee in the filter and gently level it. Place the setup on a stable scale if available.

Pour about 100 ml brewing water evenly over the grounds. Wait thirty to forty seconds without stirring harshly.

Gradually add the remaining 700 ml in gentle pulses, keeping below the rim and allowing water through without pressing.

When draining finishes, remove the filter and gently mix the carafe. About four to five minutes total extraction is a guide depending on grind and filter.

Divide between four cups, allow to cool to a comfortable drinking temperature and offer sugar separately. Brew preferably for immediate service.