This recipe is best for Anaerobic - Catuai variety coffees. I use the one toasted by Café Dore.
The goal of this recipe is to balance the natural acidic flavors of the anaerobic process with the natural sweetness of the variety.
It will use 20% of the brewing bypass to enhance the notes.
Use 2 paper filters. Grind beans to fine - medium, 14 clicks Timemore C2.
Better served between 75° to 80°.
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