Welcome back to another addition of our brewing series, this time we're sharing a V60 recipe for one of our newest arrivals, Burundi Twaranyuzewe!
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 new Burundi!
Region - Kayanza, Burundi
Varietal - Bourbon
Process - Fully Washed
Elevation - 1740-1810 M
We Taste: nectarine, dried fig, silky
A few weeks ago, the Specialty Coffee Association held its Coffee Expo in Boston again for the first time since 2019. Leading up to the show, our team began searching for the coffee we'd serve to hundreds of coffee professionals over the course of three days.
We dubbed the coffee we were looking for a "baller coffee", which to us was a coffee that was undeniably delicious, punched above its weight class, and allowed us as roasters to show off our abilities. This Burundi turned out to be that coffee, and we've been drinking it ever since!
When we initially cupped Burundi Twaranyuzewe some of the flavors that jumped out at us were SunMaid raisins, and nectarine. It's a very "soft" coffee, that's easy to drink, especially as a pour-over.
I pulled the classic Hario V60 out and hit it with one of my favorite recipes for this dripper (which is down below!) The resulting cup has a rich sweetness, delicate acidity, and a very silky texture. In the cup I’m getting a lot of notes like honey, brown sugar, dried fig, maraschino cherry, and apricot. As it cools down it finishes with a nice acidity.
Method: Hario V60
Ratio: 20g coffee / 320g water
Grind: 23 clicks on the Baratza Encore (roughly 600 microns)
Water Temperature: 208F
0:00 - 60g swirl
0:45 - 190g
1:35 - 320g
Total Brew Time: 3:35
1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 208F. If not, bring the water to a boil then let sit for a moment before brewing.
2. Grind - Weigh out 20g of coffee, and grind on your Baratza Encore at setting 23.
3. Pre-wet Filter - Place your V60 on top of the vessel you plan to brew into, and place a filter into the V60. Pour warm water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the V60 and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.
4. Begin Brewing - Place your V60 / brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Add 60g of water, then lightly swirl the V60 to agitate the bloom. Wait until your timer says 45 seconds.
5. Continue Brewing - At 45 seconds, continue pouring water until you reach 190g. Wait until your timer says 1:35, then pour until you reach 320g. Your total brew time, the point where you can take your V60 off the brewing vessel, should be about 3:35.
6. Enjoy! - Pour into your favorite pre-warmed mug, and enjoy!