We recently received two very special coffees directly from Burundi 🇧🇮. Although we receive the same batch every year, it never ceases to excite us because it is not common to have the same coffee from the same farm with two different processes.
Thanks to this, we can compare in cups what each bean provides and how it varies depending on the process it has undergone.
So that you can make the most of these two exceptional coffees, we share with you some preparations created by our Head of Coffee, especially to enjoy at home.
Masha Natural
Recipe for V60
- Dosage: 20g of coffee
- 300ml of water
- Grinding thickness Medium/Coarse (EK43 to 13.8)
- Water at 92 °C
To begin, wet the filter and heat the container with hot water.
Start the timer, pour 60 ml of water, trying to wet evenly the entire base of the coffee bed.
Wait 30 seconds for the coffee to pre-infuse and continue pouring the remaining water, making circles from the inside out until the 300ml mark is reached.
Wait 15 seconds and move the container once more.
The total infusion time should be about 2 minutes and 30 seconds.
Espresso
- Dosage: 18g of coffee
- Weight in cup: 43ml of water
- 9 bar pressure
- Water at 93ºC
Total extraction time of 28 to 29 seconds.
Masha Lavado
Recipe for V60 Ceramic
- Dosage: 20g of coffee
- 300ml of water
- Grinding thickness Medium/Coarse
- Water at 92 °C
To begin, wet the filter and heat the container with hot water.
Start the timer, pour 60ml of water and move the container to evenly wet the base of the coffee bed.
Wait 30 seconds for the coffee to pre-infuse and continue pouring the remaining water, making circles from the inside out until you reach the 300ml mark.
Wait 15 seconds and move the brewer once more.
Total brewing time should be about 2 minutes and 40 seconds.
Recipe for Aeropress (paper filters)
- Dosage: 20g coffee
- 200ml water
- 40ml water bypass
- Grinding thickness Medium
- Water at 80 °C
For this preparation we will use an inverted method: We insert the plunger and turn the Aeropress upside down. The filter paper should be previously wetted with hot water.
Add the coffee and start the timer.
Pour 60 ml of water and stir gently with a spoon. Wait 30 seconds for the coffee to be in contact with the water, after this time pour the remaining water. After 2 minutes and 15 seconds stir once more, press the filter and pour the Aeropress into a cup.
At 2 minutes and 30 seconds start pressing until the timer reaches 3 minutes.
*Add 40ml of hot water for a more delicate cup.
We hope you will try these recipes at home!
