WAC 2021 Runner-Up
Maru Mallee
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Regular Cup
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2m 15s
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1:10
Maru Mallee is a Japanese-Dutch barista. For this recipe, he recommends using a mix of 75% classic water and 25% distilled water.
| Bean | Light roast Guatemala, washed Bourbon and Caturra |
Inverted
18 g
186 g
93ºC or 199ºF
93ºC or 199ºF
Medium Grind
Steps
| Place a paper filter in the cap and rinse with hot water. | |||
| Add 18 g of ground coffee to the brew chamber. | |||
| Pour 150 g of 93ºC water over the coffee. |
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0:12 | |
| Stir 20 times. |
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0:13 | |
| Fasten the filter cap and push out any excess air. Place the cup on top and let steep. |
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1:25 | |
| Flip the AeroPress and cup. Swirl 3 times and give it 2 downward taps. |
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0:05 | |
| Press into the cup. The plunger should gently touch the coffee puck at the end. |
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0:20 | |
| Remove the AeroPress, and gently shake any last drops of coffee into the cup. | |||
| Add 36 g of room temperature water to the cup. | |||
| Swirl to cool the brew down. |
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