Honey Pachamama / Aeropress

Coffee Beans: Castillo Gallego (15.5 grams), Water Temperature: 202 degrees, Water Volume: 240 grams, Brewing Method: AeroPress (Inverted)


  1. Start by boiling water and let it cool to 94 degrees Celsius (202 degrees Fahrenheit).

  2. Weigh out 15.5 grams of Honey Pachamama coffee beans and grind them to a medium-fine consistency, similar to table salt.

  3. Assemble your Aeropress, flip it, and place it on a scale. Moisten the paper filter.

  4. Add the ground coffee into the Aeropress chamber.

  5. Pour 240 grams (approximately 8.5 ounces) of 94°C (201.2°F) water into the chamber over the coffee grounds in a circular motion, aiming to complete the pour within 20 seconds.

  6. After pouring, give the coffee and water mixture a gentle stir for about 10 seconds to ensure even saturation.

  7. At the 40-second mark on your timer, securely attach the Aeropress cap with the filter, forming a tight seal.

  8. Wait until the timer reaches 1 minute and 40 seconds for the coffee to steep.

  9. At 1 minute and 40 seconds, flip the Aeropress back to its original position and begin pressing down gently but consistently. Aim to complete the press by 2 minutes and 40 seconds.

  10. Once you've finished pressing, your aromatic Honey Pachamama coffee is ready to savor.

  11. Enjoy the rich and flavorful coffee brewed using this Aeropress method!