Burundi Mbrizi
Matthew Nelson’s brew
Chocolate raisins becoming a delicious dance of sparkling joy in the mouth as it cools. Recommended!
Brewed with Chemex:
50g bloom, 150g pour, followed by 100g pour at 1m30s. Medium (Aeropress) grind setting for this one.
- Chemex
- 27g Beans
- 300ml Water at 96° C
- 3m 30s Brew time
Matthew brewed using a 9 : 100 ratio of coffee:water.