Master the Pour: How to Brew the Perfect Matari Cup

To truly appreciate a Matari roast, we recommend a slow-pour method like the V60 or Chemex. Because Matari beans are traditionally dry-processed, they retain a wild, fruity complexity. The key is to control the extraction to avoid over-shadowing these delicate notes.

The Golden Rules:

• Grind: Medium-fine, similar to table salt.
• Water Temp: Exactly 93°C (200°F). Boiling water can scorch the delicate oils.
• Ratio: 1:15 (1g of coffee for every 15g of water).

Begin with a 30-second "bloom" to release trapped gases, then pour in slow, concentric circles. As the coffee drips through, you'll notice the aroma shifting from earthy musk to sweet dark chocolate. It’s a ritual that rewards the patient brewer.