WAC 2021 Runner-Up
Maru Mallee is a Japanese-Dutch barista. For this recipe, he recommends using a mix of 75% classic water and 25% distilled water.
Brew spec
- Method
- Inverted
- Cup type
- Regular Cup
- Coffee
- 18 g
- Water
- 186 g
- Temperature
- 93°C
- Ratio
- 1:10
- Grind size
- Medium
- Brew time
- 2m 15s
- Steps
- 10
Grind converter
Medium · ~650 µmGrinds ~0–1090 µm
Recommended setting
25
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 Maru Mallee's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
18 g coffee · 186 g water
Place a paper filter in the cap and rinse with hot water.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 18 grams of ground coffee
- 186 grams of 93ºC water
How to brew
- 1
Place a paper filter in the cap and rinse with hot water.
- 2
Add 18 g of ground coffee to the brew chamber.
- 3
Pour 150 g of 93ºC water over the coffee.
- 4
Stir 20 times.
- 5
Fasten the filter cap and push out any excess air. Place the cup on top and let steep.
- 6
Flip the AeroPress and cup. Swirl 3 times and give it 2 downward taps.
- 7
Press into the cup. The plunger should gently touch the coffee puck at the end.
- 8
Remove the AeroPress, and gently shake any last drops of coffee into the cup.
- 9
Add 36 g of room temperature water to the cup.
- 10
Swirl to cool the brew down.