Mango Jambo

From an Enthusiast
Creator:Christian Ballesteros
0 comments

This recipe is a slight twist on James Hoffmann’s method, incorporating an additional bloom and an extended press. The extra extraction enhances the fruity notes, making them shine even more.

I used a fruity, fermented Caturra from Nomad with distinct mango notes, which pairs beautifully with this approach. This is also my go version of Aeropress.

Recipe details:

Standard
3:15
Metal Filter

Coffee:

14g
Medium
Medium roast and fruity

Water:

94°C / 201°F
210mL

Equipment:

AeroPress®AeroPress®
  1. Boil water up to 94°C while you add your grounds to the aeropress in normal position. Make sure the coffee settles evenly.
  2. Start your timer and pour 50g of water trying to wet all coffee.
  3. Wait until the timer reaches 30 seconds.
  4. Pour the rest of the water and place the plunger to prevent any leakage.
  5. Wait until 2 minutes.
  6. Gently stir the coffee moving your Aeropress.
  7. Wait until 2:30.
  8. Press the plunger slowly for 40-45 seconds and stop right before the hissing. The coffee should be done by 3:15.
  9. Don't rush and wait some minutes to the first sip. Enjoy :)
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