April 28, 2021
Brewing: Burundi Ngozi Ruhata
We're back with another addition of our brewing series, this time we're sharing an AeroPress recipe for one of our newest arrivals, Burundi Ngozi Ruhata.
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 of this natural from Burundi!
Burundi Ngozi Ruhata
Region - Ngozi
Varietal - Bourbon
Process - Natural
Elevation - 1850 M
We Taste: grapefruit, blackberry, chocolate
Burundi is sometimes referred to as the "heart of Africa", due to the shape of the country on a map, and central location on the continent. Coffees from Burundi tend to be sweet, with bright acidity. East Africa is known for high quality coffees, and Burundi is no exception.
This coffee initially gave us a lot of challenges when it came to developing a roast profile. It kept coming up just short of what we initially saw in the coffee! But sometimes good things take time, and after a number of tweaks we are thrilled with the way Burundi Ngozi Ruhata is now tasting.This coffee has a lot of great brightness, especially up front that reminds us of grapefruit with sweet, blackberry type flavors in the middle, and a chocolatey, clean finish.
I’ve already had a pretty decent amount of coffees from Burundi the last month or so and it’s been killer. They just have such tasty coffees!
This week I'm back with another coffee from Atomic! It’s really well balanced in terms of sweetness, body, and acidity. For me, first thing off the bat is a slight lemon like acidity that quickly goes into milk chocolate. Afterwards notes of blackberry jam, vanilla, and grapefruit come through with a long finish of that grapefruit note. I brewed this on the AeroPress but honestly I think you’ll get really delicious results on any brew method for this one.
Ratio: 15g coffee / 240g water
Grind: 18 setting on Baratza Encore
Water Temperature: 205F
Filter: 2 standard AeroPress filters
0:00 - 240g, stir 4x, insert plunger slightly and pull up just a bit to prevent coffee from dripping
1:30 - swirl the AeroPress gently
1:45 - slowly press down for 30 seconds
Total Brew Time - 2:15
1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. 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 18.
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 1:30, swirl your AeroPress. At 1:45, press down slowly on the plunger for 30 seconds until you hear a hissing sound.