BREWING INSTRUCTIONS FOR COFFEE AND TEA

COFFEE

Heritage Blend
Recommended brewing ratio of 1:15.5 Recommended Resting Period: 4-5 days after roasting
Ethiopia
Recommended brewing ratio of 1:17 Recommended Resting Period: 8-9 days
Espresso Blend
Recommended Brewing Ratio (as espresso): 1:2 Recommended Brewing Ratio (as drip): 1:16 Recommended Resting Period: 7 days after roasting
Burundi
Rwanda Decaf
Recommended Brewing Ratio: 1:15 for drip, 1:2 for espresso Recommended Resting Period: 1-2 days
Burundi
Recommended brewing ratio of 1:14; Recommended Resting Period: 2-3 days

RISHI ORGANIC LOOSE LEAF TEAS

Peppermint
Preparation: Measure 1-2 tablespoons per 8 ounces of water into a tea bag or infuser. Boil water to 200°F. Steep tea for 4-5 minutes.
Tropical Coconut Oolong
Measure 1 tablespoons per 12 ounces of water into a tea bag or infuser. Boil water to 185°F. Steep tea for 3 minutes.
Hibiscus Berry
Water Temperature: 200°F Leaf to Water Ratio: 1 tablespoon per 8 ounces Steep Time: 5 minutes
China Breakast
Water Temperature: 200°F Leaf to Water Ratio: 1.5 tablespoon per 12 ounces Steep Time: 4 minutes
English Breakfast
Water Temperature: 200°F Leaf to Water Ratio: 1.5 tablespoon per 12 ounces Steep Time: 4 minutes
Earl Grey Lavender
Water Temperature: 200°F Leaf to Water Ratio: 1.5 tablespoon per 12 ounces Steep Time: 4 minutes
Elderberry Healer
Water Temperature: 200°F Leaf to Water Ratio: 1.5 tablespoon per 12 ounces Steep Time: 5 minutes
Cinnamon Tulsi Spice
Water Temperature: 200°F Leaf to Water Ratio: 1.5 tablespoon per 350 ml Steep Time: 5 minutes