Brewing Method: Pour-over (e.g., Hario V60 or Chemex)
The pour over will help to accentuate the coffee’s sweetness and delicate plum and chocolate notes.
Ingredients:
– 22g El Salvador Las Isabellas Bean coffee
– 350ml filtered water
– Ice cubes (optional, for cooling)
Equipment:
– Burr grinder
– Pour-over dripper
– Filter paper
– Kettle (preferably gooseneck)
– Scale
– Timer
Steps:
1. Grind the coffee to a medium-fine consistency, similar to table salt.
2. Heat water to 200°F (93°C). This slightly lower temperature will help emphasize sweetness.
3. Place the filter in the dripper and rinse it with hot water. Discard the rinse water.
4. Add the ground coffee to the filter, creating a flat bed.
5. Start your timer and begin the pour-over process:
a. Pour 44g of water (double the coffee weight) for the bloom. Gently stir to ensure all grounds are saturated.
b. At 30 seconds, slowly pour water in concentric circles until you reach 150g total.
c. After 1 minute, pour again to reach 250g total.
d. After 2 minutes, make a final pour to reach 350g total.
6. Allow all water to drain through. The total brew time should be around 3-3:30 minutes.
7. If desired, add 2-3 ice cubes to the brewed coffee. This will cool it slightly, allowing the sweet notes to become more pronounced as it reaches drinking temperature.
8. Swirl the coffee in your cup and let it rest for 1-2 minutes before drinking.
Tasting notes:
– As you sip, first notice the overall sweetness and mild body.
– Try to identify the plum notes, which should come through as a subtle fruit sweetness.
– The chocolate undertones should provide a smooth, sweet finish.
P.S
Remember, the key to highlighting the sweetness is in the slightly cooler brewing temperature and the careful, slow pour.
