The Monday Blues Coffee

Our Ethiopia Washed Yirgacheffe Grade 1 coffee exemplifies the pinnacle of Ethiopian coffee production.

Pour Over Coffee:

1. Boil fresh water in an electric kettle. You'll need about 200ml water for every 2 tablespoons of ground coffee.
2. Place a filter in your pour over device and rinse it with hot water to remove any paper taste.
3. Add 2 tablespoons of your pre-ground coffee to the filter. Pick a medium or dark roast for best flavor.
4. Slowly pour a little hot water over the grounds to bloom them for 30 seconds.
5. Then pour the rest of the water in a circular motion over the grounds. Take your time to wet all the grounds evenly.
6. Allow the coffee to drip through into your cup or carafe. The whole process should take 2-4 minutes.
7. Enjoy your freshly brewed pour over coffee! Adjust the amount of ground coffee to taste.

French Press:

1. Boil water in a kettle. Use about 8oz water per 4oz french press.
2. Put 2-3 tablespoons of pre-ground coffee into the empty french press. Pick a coarse ground if possible.
3. Once the water has reached a rolling boil, let it sit for 30 seconds to stop bubbling.
4. Pour the hot water over the coffee grounds. Leave a little room at the top.
5. Let the coffee steep for 4 minutes. Avoid pressing during this time.
6. After 4 minutes, press the plunger straight down slowly and evenly.
7. Pour the brewed coffee into your mug and enjoy! Adjust the amount of ground coffee and steep time to taste.

AeroPress:

1. Boil fresh water in a kettle. You'll need about 200ml of water per 2 tablespoons of ground coffee.
2. Place the AeroPress on top of your mug or cup, with a filter in place.
3. Add 2 tablespoons of your pre-ground coffee to the bottom of the AeroPress. Pick a medium-fine grind if possible.
4. Once the water has reached a boil, let it sit for about 30 seconds.
5. Pour a small amount of the hot water over the grounds and stir to bloom for 30 seconds.
6. Next, pour the rest of the water up to the number 2 or 3 mark on the AeroPress.
7. Insert the plunger just a little bit to form a seal. Avoid pressing down.
8. Let the coffee steep for 1 minute total.
9. After 1 minute has passed, press the plunger down slowly and evenly to force the coffee through the filter.
10. Stop pressing when you hear air forcing its way through.
11. Enjoy the freshly pressed coffee! Adjust the grind size, coffee amount, and steep time to taste.

Cold Brew:

1. Use a coarse ground coffee, ideally with some oil still on the beans.
2. Add 1 cup of ground coffee to 4 cups of water in a mason jar or other cold brew system.
3. Stir or agitate the mixture to combine, then let steep at room temperature or in the fridge for 12-24 hours.
4. Strain the coffee grounds out by pouring through a filter or cheesecloth.
5. The concentrated coffee liquid can be diluted with water or milk over ice.
6. Adjust the coffee to water ratio and steep time to control the flavor strength.

Moka Pot:

1. Fill the bottom chamber with water just below the valve.
2. Place ground coffee in the middle filter basket - about 2 tablespoons per 2 oz cup size.
3. Screw the top and bottom pieces together tightly and place on the stovetop.
4. Heat on medium-low, listening for the gurgling sound.
5. Once the top chamber fills, immediately remove from heat.
6. Pour the espresso-style coffee into cups or mugs to serve.