AeroPress Recipe for Buziraguhindwa

This coffee is big sweet and juicy, when dialed in just right its got some Jolly Rancher in there. We like it a little cooler and a little quicker, but dial the grind in until you catch a little bite then back off, that is make your next brew with a touch coarser grind; you really want to get a full extraction to unpack all the goods:

1. Rinse your paper filter
2. preheat the aeropress inverted, then prior to putting grinds into the press, screw pre-wet filter in place flip over decanter and press the hot water through.
2. Use 18 grams of Buzi, grind should be medium-fine but adjust to taste. If sour, fine the grind, if bitter, coarsen.
3. Put ground coffee into inverted AeroPress (make sure to use the provided funnel to keep the grounds out of the groove wherein the filter will sit)
4. Start timer and pour to the (1) with 195 degree water.
5. Stir North East South West making sure there are no dry clumps hiding from infusion.
6. At 45 seconds press the bloom down gently and top aeropress with 195 degree water
6. Tighten filter into place (make sure the filter is tightened)
8. Carefully turn AeroPress right side up and set onto vessel to press into decanter.
9. At 60 seconds begin pressing the brew
10. Stopping pressing when you hear the small hissing sound (1 min 30 seconds total time)

Let cool and enjoy!

AeroPress Recipe for Onyx La Palma lot#21

This single farmer lot out of La Palma el y Tucan and roasted by Onyx is one of my favorite coffees of the year; it’s sweet, complex, and after every sip you smile. It’s fantastic as a pour over but when you add the silky mouth feel that develops via AeroPress you really have a special cup of coffee in your hands. Here you go:


1. Rinse your paper filter
2. Use 19 grams of lot #21. (grind size should be about the mid-point between the grinder’s finest setting and the setting that is best for brewing press-pot.)
3. Put coffee into inverted AeroPress (make sure to use the provided funnel to keep the grounds out of the groove wherein the filter will sit)
4. Pour 200ml (to the 1) of 200 degree Fahrenheit water over the coffee grounds
5. Stir gently twice and let steep for 45 seconds
6. Push the bloom down gently and top off with water (270ml)
6. Tighten filter into place (make sure the filter is tightened)
8. Carefully turn AeroPress right side up and set onto vessel to press into (we use a wide mouthed mason jar)
9. At 60 seconds begin gently pressing the brew -slowly
10. Stopping pressing when you hear the small hissing sound (2 minutes total time)

Let cool and enjoy!

Recipe for CCC Tairora on AeroPress

This coffee is wonderfully soft and sweet. And It’s strongest showing to date is a little aged through the nel-drip. But with the younger version around we’re trying this recipe:

1. Rinse your paper filter
2. Use 19 grams of Tairora, grind should be medium-fine.
3. Put coffee into inverted AeroPress (make sure to use the provided funnel to keep the grounds out of the groove wherein the filter will sit)
4. Pour 200grams of 190 degree water over the coffee
5. Stir gently and let steep for 45 seconds
6. Push the bloom down gently and top to 270grams water
6. Tighten filter into place (make sure the filter is tightened)
8. Carefully turn AeroPress right side up and set onto vessel to press into (we use a wide mouthed mason jar)
9. At 60 seconds begin pressing the brew
10. Stopping pressing when you hear the small hissing sound (1 min 30 seconds total time)

Let cool and enjoy!