By Bahati Bertin Matonde, founder of Tabar Café
You have your bag of Tabar Café in your hands. Now, how do you get the most out of it? Here are our recommendations for each of the four formats we offer.
TABAR PREMIUM GROUND — 250 g (filter grind)
Ideal for: French press, V60 pour-over, Chemex, AeroPress.
Our tip: 60 grams of coffee per litre of filtered water at 92-94 °C. Steep for 4 minutes in a French press, 3 minutes for V60. You will discover the fruity and chocolatey notes that are the signature of the Kivu.
TABAR PREMIUM GROUND — 500 g (family format)
Same grind as the 250 g version, but a family format for regular drinkers or offices. Keep in an airtight container, away from light. Freshness holds for 3 to 4 weeks after opening.
TABAR PREMIUM WHOLE BEAN — 250 g
For purists who grind on demand. Invest in a good burr grinder — not blade — for a uniform grind. Adjust the fineness to your method: coarse for press, medium for filter, fine for espresso. Whole beans keep their aromas longer (6-8 weeks).
TABAR CAPSULES — Box of 30 (Nespresso compatible)
The convenient format for a rushed morning, or for a quality espresso without expert equipment. Compatible with all Nespresso Original machines. Our capsules are assembled in Canada from beans roasted in Uganda — the only Tabar product packaged on this side of the Atlantic.
GENERAL TIPS (all formats)
- Filtered water: coffee is 98% water. Water quality matters as much as bean quality.
- Temperature: 92-96 °C. Boiling water "burns" the coffee and turns it bitter.
- Storage: bag resealed, away from light, ideally between 18 and 22 °C. Not in the freezer.
- Freshness: a Tabar coffee is best drunk within 30 days of opening.
One last thing: take your time. Our coffee crossed three continents to reach your cup. It deserves a few minutes of your attention.
