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Burundi, Mutambu Hill

Coffee of the month January 2025
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About coffee

Source: Burundi, Mutambu Hill
Producer: Migoti Coffee
Process: Anaerobic
Variety: Red Bourbon
Altitude:  1700-1900 m
Toaster: SoLo Brewing Lab

AEROPRESS

COFFEE 30g
EXTRA WATER: 120g
DILUTING WATER: 80g

  1. Wet the paper filter after placing it in the filter holder and set aside;
  2. Add 20g of ground coffee to the cylinder, which has previously been covered by the nozzle;
  3. Pour 120g of water heated to 85°C over the ground coffee with a light flow so as not to agitate the coffee bed;
  4. Stir 5 times using straight, horizontal movements to ensure that all the coffee is saturated;
  5. At 55″, fit the filter holder into the cylinder and, on top, the container, with the base upwards, where the coffee will be;
  6. Turn the Aeropress over, together with the cup, and press down on the nozzle so that the water passes through the coffee and comes out through the filter holder up to 1'20" in a controlled and consistent manner.
  7. Add up to 80g of water at 60ºC to the recipe to dilute according to your preference.

PRO TIP: The more water you add after preparing the recipe, the more diluted and less intense the drink will be. There is no right or wrong amount of water to use when diluting. 

One Response

  1. What is the recommended brewing time for the 120g of 85°C water when poured over the ground coffee with a light flow?
    Regard S2 Akuntansi

    Reply

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