How to brew Cameroonian Arabica at home
Coffee has grown on the slopes of Mount Cameroon for more than a century, and the Arabica we sell comes from one maker, Mount Cameroon Coffee. You do not need an espresso machine to enjoy it. Here is the method we use in the Cenoma office.
What you need
- Whole beans, ground just before brewing if you can
- A French press, pour-over cone or plain drip machine
- Water just off the boil
The method
- Use about two tablespoons of ground coffee for every cup of water. Grind medium-coarse for a French press, medium-fine for pour-over.
- Let the kettle sit for 30 seconds after boiling. Water that is too hot flattens the flavour.
- Pour slowly, wet all the grounds, and wait four minutes for a French press or three for a pour-over.
- Taste it black first. This coffee is smooth with a little chocolate at the finish, and milk can hide that.
Keeping it fresh
Store the beans in a sealed container away from light, not in the fridge. Buy what you will drink in three or four weeks, and the last cup will taste like the first.