HOW TO: Make the most of Rwanda’s coffee

The coffee roaster and quality controller of Bourbon Coffee at Nyarutarama MTN Centre, Joseph Ntambara, said that turning Rwandan coffee into the most desired drink of espresso, cappuccino, cafe latte or plain coffee is an art.

The coffee roaster and quality controller of Bourbon Coffee at Nyarutarama MTN Centre, Joseph Ntambara, said that turning Rwandan coffee into the most desired drink of espresso, cappuccino, cafe latte or plain coffee is an art.

Many factors decide the quality and taste of coffee and if properly observed, you will find no problems to enjoy Rwandan coffee.

Fresh press
Boiling water is essential in the brewing of fresh press as it will determine the taste and quality of coffee.
Mix boiling water with grinded pure coffee and steer for some few minutes.

Then, wait for some minutes for your coffee to be absorbed into the water.

Thereafter, use a coffee press or a tea strainer to remove the residue.  Add milk and suger to your taste and then its ready.

Cappuccino 
Steam the milk using steaming machine to the point that you can’t even touch the side of the machine. Then add grinded pure coffee and again steam the substance at the same time.

If you don’t have a machine, don’t panic. Heat milk and whisk.

Pour the espresso into either a long, tall glass or a wide ceramic mug and top it off with a billowing head of foam.

Little extras
For those who desire vanilla or chocolate it’s essential to add it in the same time you add steamed milk and pure coffee.

Some hints
The coffee beans must always be fresh because if they are fresh, there is no chance of a bitter flavour.
Be sure to rinse the filter to get rid of all the old coffee.

Then you fill the filter just a bit below the top. Strong coffee is much better than weak.

pauluskayiggwa@yahoo.com

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