January 27, 2021
Brewing: Bali Kintamani Natural
We're back with another addition of our brewing series, this time we're sharing an AeroPress recipe for one of our newest arrivals, Bali Kintamani Natural!
As always, our inspiration behind this series is to help our community either begin their journey into manual brewing methods, or act as a starting point for additional tweaking and calibration for those who are more seasoned.
Each post will include recipes for at least one of these three popular manual brewing devices (Chemex, V60, and Aeropress), and will include grind settings based on a Baratza Encore, a popular entry-level home burr grinder. We are excited to team up on this series with Alex Wallace (@wallacecoffee on Instagram), who will be contributing his personal recipes and findings with each coffee.
So without further ado, let's brew some Bali Kintamani Natural!
Bali Kintamani Natural
Region - Kintamani Highlands
Varietal - Bourbon, Typica
Process - Natural
Elevation - 1300 M
Bali Kintamani Natural is a crop we look forward to every year because of how unique it truly is. Bali is a tiny island in Indonesia, and like most coffees from Indonesia, the vast majority go through what's known as a 'Wet Hull' process. Wet Hulling is a unique process that only Indonesia uses, that adds body, minimizes acidity, and tends to bring about earthy or woody type flavors.
Kintamani Natural is instead processed by the traditional dry (natural) process of sun-drying the coffee cherries on raise beds before the seeds are separated from the cherry. This is extremely rare for coffee coming out of this part of the world!
The end cup is complex. It is fruity, and rich, with a full-bodied, buttery mouthfeel that reminds you the coffee you're drinking is from Indonesia. The fruit notes jump out more to us like a fermented, liqueur, winey-type fruity sweetness. This coffee is a wild ride no matter which way you drink it, and is just too unusual of a coffee to pass up!
Coming through with another beautiful coffee from my friends Atomic.
Today this coffee is from Bali! I brewed it up on the AeroPress and used my standard recipe instead of inverted and the cup came out beautifully. It had a rich sweetness, a really nice creaminess to it, and this huge berry jam vibe going on. As it cools it gets sweeter with more strawberries coming through. It has a very tamed acidity all throughout which is a nice change of pace.
Don't have an AeroPress? Buy it from us with your next coffee purchase!
Method: AeroPress (Standard)
Ratio: 15g coffee / 240g water
Grind: 17 setting on Baratza Encore
Water Temperature: 206F
Filter: 2 standard Aeropress filters (for extra clarity & sweetness)
0:00 - 240g straight in and stir
- insert plunger slightly and pull up just a bit to prevent coffee from dripping
1:45 - swirl the AeroPress, then slowly press down for 30 seconds
Total Brew Time - 2:15
0:00 - 240g straight in and stir
Insert the plunger slightly and pull back up just a bit. This stops the coffee from dripping through the filter.
1:45 - swirl the AP and press slowly for 30 seconds
TBT - 2:15
1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 206F. If not, bring the water to a boil then let cool before brewing.
2. Grind - Weigh out 15g of coffee, and grind on your Baratza Encore at setting 17.
3. Pre-wet Filters - Grab your two filters, place them inside the cap, and pre-wet them with warm water. This avoids any papery tastes in your coffee. This is also a good chance to pour some warm water in your mug, to avoid coffee cooling upon contact. Keep your filters and mug to the side for now.
4. Add to Aeropress - Add your coffee to the Aeropress, on top of your scale. For the "standard method", the piece with the filters at the bottom will be placed on top of your mug.
5. Begin Brewing - Make sure your scale is zeroed (with the mug, AeroPress, and coffee on top), and start your timer. Add 240g of water, then stir four times to ensure all grounds are saturated.
6. Continue Brewing - Immediately after adding water, insert the plunger to the top of the AeroPress slightly, and pull back up just a bit. This suction stops the coffee from dripping down through the filter.
7. Swirl & Press - At 1:45, swirl your AeroPress, and press down slowly on the plunger for 30 seconds until you hear a hissing sound.