I liked that the recipe wasnt very complicated coming from a competitor. Mariam just looked like a normal home brewer making coffee which was appreciated.
@@coffeewithapril In the prep for the Brewers cup I learned a lot. 2 big points I took away as a home brewer: 1) get a base recipe and really understand it, for example, use the 12/200 2 pour April recipe or a 2 pour bloom recipe. I like a 15g to 240g with a 40g bloom and then the 200g with medium grind. Once you really understand it you can play with ratio, bloomtime and agitation to manipulate extraction and get what you want from a particular coffee. 2) Improve your palette by cupping as often as possible and consciously tasting everything.
❤ we love Mariam! The best recipe I had for this was to make it tighter. 13.5 ratio. 94°, at 22-23 clicks on a C40 (slow fed to reduce fines) Pepe’s coffee was so dense that it needed a higher temp and finer grind. The tighter ratio gave it more body.
Thank you for sharing. A tighter ratio increases body but it also detracts from the flavor quality. We would recommend staying at Mariam's ratio but going finer if you would like to increase body. Alternatively, slow down the pouring to increase contact time.
@@coffeewithapril I like it when you discussed the technical parts of the Wbrc, i would also love to know of how she would dial to other process, also excited for the espresso video with Mariam. Anyways, kuddos to Mariam.😊😉
@@coffeewithapril She is! Definitely a very important part of the coffee community in innovating with multi brew blending! Mariam can also increase contact time by slowing down the flow rate at the center pour part. Saturate with circle pour then go 2-3g/min slower at center pour to achieve more contact time and probably shaper acidity at the first sip :)
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I liked that the recipe wasnt very complicated coming from a competitor. Mariam just looked like a normal home brewer making coffee which was appreciated.
I love her Tagalog fillers "kasi" "diba" go Mariam!
Thank you for taking the time to watch. Let us know what you think of those extra drips.
Great video! It was great meeting Patrik when he was in South Africa, so inspiring!!
Glad you enjoyed the visit. Do you have any recommendations for all the Home Coffee Brewers out there?
@@coffeewithapril In the prep for the Brewers cup I learned a lot. 2 big points I took away as a home brewer: 1) get a base recipe and really understand it, for example, use the 12/200 2 pour April recipe or a 2 pour bloom recipe. I like a 15g to 240g with a 40g bloom and then the 200g with medium grind. Once you really understand it you can play with ratio, bloomtime and agitation to manipulate extraction and get what you want from a particular coffee. 2) Improve your palette by cupping as often as possible and consciously tasting everything.
@@tiaanbeukes that's great.
❤ we love Mariam!
The best recipe I had for this was to make it tighter. 13.5 ratio. 94°, at 22-23 clicks on a C40 (slow fed to reduce fines)
Pepe’s coffee was so dense that it needed a higher temp and finer grind. The tighter ratio gave it more body.
Thank you for sharing. A tighter ratio increases body but it also detracts from the flavor quality. We would recommend staying at Mariam's ratio but going finer if you would like to increase body. Alternatively, slow down the pouring to increase contact time.
Yey Mariam! 🇵🇭
Thank you for watching. What do you think of the video? Any main take-aways?
@@coffeewithapril I like it when you discussed the technical parts of the Wbrc, i would also love to know of how she would dial to other process, also excited for the espresso video with Mariam. Anyways, kuddos to Mariam.😊😉
@@gjmaagad thank you for the input. The espresso video turned out great as well.
I just noticed, with the way you look, you must be the Keanu Reeves of the coffee world...
Mariam!
Thank you for watching. What do you think about the video? Have you tried the recipe?
Mariam 🫶🏽
Thank you for watching. Would you have made any changes in the recipe?
She’s more nervous there than she’s on the WBrC 😅
Nah, just a sparkling personality. Good times. Any main takeaway from the video?
@@coffeewithapril She is! Definitely a very important part of the coffee community in innovating with multi brew blending! Mariam can also increase contact time by slowing down the flow rate at the center pour part. Saturate with circle pour then go 2-3g/min slower at center pour to achieve more contact time and probably shaper acidity at the first sip :)