WAC 2018 Winner
This recipe uses a lot of coffee, but it's worth it. The goal of this recipe was to bring out the citrusy, tropical flavors of the Kenyan bean used in the competition, and to produce creamy, soft, buttery notes. At the end, add room temperature water so the cup is immediately ready to drink.
Brew spec
- Method
- Inverted
- Cup type
- Regular Cup
- Coffee
- 34.9 g
- Water
- 200 g
- Temperature
- 85°C
- Ratio
- 1:6
- Grind size
- Coarse
- Brew time
- 1m 30s
- Steps
- 7
Grind converter
Coarse · ~900 µmGrinds ~0–1090 µm
Recommended setting
32
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Carolina Ibarra Garay's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
34.9 g coffee · 200 g water
Place a paper filter in the cap and rinse with hot water. Do not preheat the cup.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 34.9 grams of ground coffee
- 200 grams of 85ºC water
How to brew
- 1
Place a paper filter in the cap and rinse with hot water. Do not preheat the cup.
- 2
Add 34.9 g of ground coffee to the brew chamber.
- 3
Pour 100 g of hot water over the grounds.
- 4
Stir vigorously with a pair of chopsticks.
- 5
Fasten the filter cap, flip, and press into a cup.
- 6
Add 60 g of 85ºC water to the cup.
- 7
Add 40 g of room temperature water to the cup.