MAUI MIDORIBREW GUIDE
Special Reserve · AeroPress

Maui
Midori

Pink Bourbon & Purple Caturra · two lots

Colombia · Acevedo, Huila · 1,750 masl · Bermudez and Sanchez

Two lots, processed apart. Pink Bourbon: ozone-cleaned, 48 hr oxidation, an anaerobic ferment with a pineapple Saccharomyces, thermic-shock wash, triple-phase drying. Purple Caturra: a tropical-nectar Lactobacillus and Saccharomyces ferment, 150-190 hr sealed above pH 4, dried in stages between shade and sun.

Cantaloupe Honeydew Pineapple sparkle Creamy

Starting recipe

AeroPress · upright
Dose15.0 g
Chamber200 g
Bypass25 g
Temperature90°C
Grind550-650 µm
Press1:30
Total2:10
PapersTwo, rinsed

Same delicate coffee, gentler machine. The AeroPress brews Midori as a concentrated immersion that deepens the creamy melon body, then a splash of bypass keeps the cantaloupe and the pineapple sparkle clean and lifted on top.

We brew it upright, not inverted. This is a delicate, aromatic cup, so flipping an inverted chamber churns the slurry and muddies the florals and the sparkle. Upright keeps the agitation gentle and loses less heat. Sort your water and grind, then brew.

Days off roast

set your bag date
Roasted on
A delicate co-ferment that holds its aromatics well, but fresh coffee still gasses off. Past its peak the melon fades and the cup leans flat, so ease the heat down and chase the cream and sweetness.

Water

Dubai, bottled
Best match Masafi Pure

Magnesium 18, bicarbonate 8 (the lowest we tested), chloride 62. The magnesium lifts the melon and the pineapple sparkle, the low bicarbonate keeps the florals defined, and the chloride holds the creamy body this delicate blend is built on.

60-90
Hardness ppm
< 40
Alkalinity ppm
~7.0
pH
Other UAE bottles, ranked for this coffee
Masafi Pure the pick: holds the creamy melon while the sparkle and florals stay bright
Mg 18 · HCO₃ 8
Arwa sharper on the pineapple sparkle, but sulfate 77 dries the creamy melon and strips the florals. Wrong for this delicate a cup.
Mg 20.7 · SO₄ 77
Al Ain balanced, a touch more buffered. A safe middle ground.
HCO₃ 30
Mai Dubai Zero+ bicarbonate 125 buffers the acids and flattens the melon and the sparkle. Avoid for this one.
avoid here
Your water mattersRead our UAE bottled-water study ↗

Grind

target ~600µm
Your grinder
-
550-650 µm
medium-fine, for AeroPress

The cup you're chasing

A clean, creamy immersion with more body than the filter. Cantaloupe and honeydew up top, a rounder, candy-sweet middle from the steep with violet florals, finishing on a subtle pineapple sparkle. The bypass keeps the top clean and lifted. If the melon turns sour or thin, drop the temperature before you touch the grind.

Brew it

AeroPress · upright
Dose
15g
You'll need 225ml of water
0:00
total 2:10
Ready
Two rinsed papers in the cap, brewer upright on a sturdy server. Zero your scale. Press start when the first drop of water goes in.
Upright and gentle is the whole idea. A concentrated immersion deepens the creamy melon, and the bypass opens it back out so the sparkle and florals stay distinct. Press slowly and stop before the hiss, pushing the last of the air through only drags fines and dries the finish.

Fix the cup

tap what you taste
How did it come out?
Change one thing, then brew it again. Chasing two variables at once tells you nothing.