This week's single origin is yet another beautiful coffee from Africa. Burundi Kayanza Gishubi is delicious and makes a huge impact through our Good Coffee Doing Good project. Rob, from Padre HQ shares his thoughts on the coffee and gives a guide to his unique AeroPress method.
Burundi might not be the first nation you think of when it comes to specialty coffee, but it is quickly gaining a reputation for the selection of complex coffees on offer. In addition to incredible coffee, Burundi also places a focus on sustainability and ethical practices centred around conservation, fair trade, and gender equality.
Our lot, Burundi Kayanza Gishubi, is an exceptional example of Burundian flavour with an indulgent caramel and honey profile alongside notes of apricot, lemon, and apple. This profile can in part be attributed to the region’s high altitudes and fertile volcanic soils.
This coffee also reflects Burundi’s commitment to sustainability and is a part of our Good Coffee Doing Good initiative. We are partnering with our old friends at Long Miles Project to support their Trees for Kibira (TFK) initiative, which aims to combat climate change, promote sustainable coffee farming, ensuring long-term sustainability for farming families alike. This includes the construction of new waste management pits with runoffs that are utilised as compost for fruit and coffee trees. Earth feeds earth.
My brewer of choice for this coffee is the AeroPress. I have adopted the inverted method because it allows you to steep the coffee resulting in a very exciting cup (and who knows up from down these days!?).
Begin by grinding 14g of coffee.
Add two paper filters into the AeroPress mesh cap which will eliminate the papery taste which can affect the coffee’s taste. Adding two filters will also contribute to a smoother brew.
Push the plunger into the AeroPress body to about “4 cup” and then place it onto the scale upside down.
Using the funnel, tip the ground coffee into the AeroPress and then tare the scales to zero.
Once the water has boiled in the kettle, lightly pour 200ml aiming for a 30 second pour time.
Using a bamboo stirrer (or another utensil at hand), gently agitate the coffee until it is all completely wet. Don’t overdo the stirring… it’s not porridge!
Screw on the mesh cap tightly and leave it to steep for about one minute.
Now’s the fun part. Place a cup cupside down on top of the mesh cap. With a firm grip on the cup and the AeroPress, steadily flip the setup and place it onto the table rightside up.
Very slowly push the plunger downward for a total of around 30 seconds of physical labour (my weekly quota).
Once you hear a hissing sound, that’s your cue to stop. You don’t need to push the plunger all the way down.
That’s all there is to it! Pour your coffee and enjoy the tastes of Burundi.
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 21.5g of coffee and aim for a yield of 37g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
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