Our South African Champion, Romeo Chimunya is in Sydney right now. Here is his winning recipe for you to try at home!
I used grind 4 setting on the Guatemala Gold grinder (coarse)
Measured 32 grams of coffee
Add about 80 ml of water
84 degrees
Stirred throughly to bloom the coffee
Let steep for about 1 minute
Topped up another 80ml of hot water
1 wet filter in the cap
Plunge slowly for +/- 1,5 minutes
Added more 20 ml of slightly cold water into the coffee to cool it a bit down
