Updated on April 11, 2023 - 2 min read


In this blog, Rich from our South Melbourne Market store will be brewing the coffee using the V60 and talking about the coffee's origin.

I’m very excited to have early access to our new single origin from Rwanda. It’s a thrill to have the chance to develop a recipe for Padre Coffee lovers to try for themselves at home! When I first sipped Rwanda Umurage, I noticed notes of apricot, lemon curd and dark chocolate at the back end. I absolutely loved the syrupy body. The meticulous care in which this coffee is processed really shines through with a super clean taste!


I always love reading about the origin stories of our new coffees and it’s a privilege to sling coffees at a company that takes an interest in the coffees’ backstories. Rwanda Umurage comes from Buf Coffee - an establishment founded in 2000 by entrepreneur Epiphanie Mukashyaka. Her goal was to empower coffee farmers and improve the sustainability practices in Rwanda.


For me, there’s nothing better than having a slow morning and brewing a slow coffee. It’s a ritual and I hope that you enjoy the recipe I developed with Rwanda Umurage! To brew the coffee, I adopted the 4:6 method from Tetsu Kasuya, the 2016 World Brewer Cup winner.

  • Hario V60
  • Hario filter paper
  • Hario decanter
  • Kettle
  • Scales
  • Timer
  • Mug or coffee server


  • Dose: 18g
  • Grind size: Medium-coarse
  • Yield: 270ml
  • Time: 02:35 minutes
  • Temperature: 96 degrees Celsius
  • Ratio: 1:15



As the kettle boils, we'll start by folding the filter paper and placing it into the V60. Place the V60 onto the decanter and soak the filter paper with boiling water to get the whole setup nice and warm.

Empty out the water from the decanter and tip 18g of ground Rwanda Umurage into the V60. With your finger or a spoon, create a little mound in the centre of the coffee bed.

Place the V60 onto the scales and tare to zero.



00:00 - 00:45

For the bloom, pour 30g of water in a steady circular motion. Be sure to take your time when pouring!


00:45 - 01:30 

For the second pour, add 90g of water keeping your technique slow and steady.

01:30 - 02:00 

At 2 minutes, add another 60g of water.


02:00 - 02:35

For the final pour, add 90g of water. Sit back and relax while the coffee completely drains into the decanter.

Pour your brew into your favourite mug, relax and enjoy.



  • Dose: 21.5g
  • Yield: 38g
  • Time: 32 seconds
  • Ratio: 1:1.76


On the Slayer LP we use 21.5g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.


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