3rd: Jamika (Mahmoud) Jamika, Egypt (2024)

 

Position: Inverted ⁠
Filter: 2 Paper Filters, Rinsed⁠
Grind: @comandantegrinder MK4, 900 microns ⁠
Water: TWW Light Roast Profile, 50ml at 80c / 100ml at 75c / 30ml room temperature⁠


☕️ Coffee: ⁠
Sourced by @cafeimports, Roasted by @olisipocoffee
Country: Ethiopia⁠
Region: Guji⁠
Washing Station: Arsosala⁠
Process: Washed⁠
Variety: Heirloom Ethiopian Varieities⁠
Elevation: 1,800 - 1,900 masl⁠

Method:


1. **Prepare the Coffee:**⁠
- Grind 18 grams of coffee to a grind size of 900 microns.⁠
- Place the ground coffee into the AeroPress (inverted position).⁠

2. **First Addition and Stirring:**⁠
- Add 50 ml of hot water at 80°C to the coffee in the AeroPress.⁠
- Stir gently with a spoon in a circular motion 5 times to ensure even saturation of the grounds.⁠
- Let the coffee sit for 1 minute to bloom.⁠

3. **Filter Preparation:**⁠
- While the coffee blooms, place two white filters inside the AeroPress cap.⁠
- Rinse and moisten the filters with hot water to remove any paper taste and ensure proper filtration.⁠

4. **Second Water Addition:**⁠
- After 1 minute, add 100 ml of hot water at 75°C to the AeroPress.⁠
- Secure the AeroPress cap firmly.⁠

5. **Air Release and Stirring:**⁠
- After securing the cap, gently release half of the air inside the AeroPress.⁠
- Stir the AeroPress carefully in a circular motion 20 times .⁠

6. **Flip and Press:**⁠
- At 1 minute and 30 seconds (1:30), carefully flip the AeroPress.⁠
- Slowly press the plunger to filter the coffee over 30 seconds.⁠

7. **Add Cold Water:**⁠
- Once the coffee is filtered, add 30 ml of cold water at room temperature to balance and adjust the flavor.⁠