Dan Erasmus runs one of the latest and most exciting additions to the Johannesburg speciality coffee scene, Firebird.
And he won the 2013 South Africa Aeropress championship with this recipe.
- Coffee: Long Miles Coffee Gaharo Hill Peaberry
- Coffee dose: 17.5g
- Coffee grind: medium-coarse
- Water weight: 220g
- Water temperature: 94 degrees celsius
1. Bloom for 25 seconds.
2. Fill to 220g.
3. Steep for one minute.
4. Then stir, put on filter cap, flip, and slowly press.
Champion tip: let it cool a lot before drinking it, the flavour will be much more intense and the sweetness will grow.