Brew recipes // Las Cotorras & Halo Beriti
Brew recipes for our man Josh Rapley....
This week, I decided to focus the brews, so below, you'll find 1 method for each coffee. I hope you like them!
Coffee
Farm: Las Cotorras
Varietal: Bourbon, Typica, Caturra
Origin: Mexico
Process: Washed
Tasting notes: Super sweet and balanced - notes of cocoa, cashews and cream
The Brew
Brewer: Aeropress (inverted)
Coffee: 20g
Water: 50g (90g bypass)
2 filter papers
98° water
Total brew time: 0.45s
Start by grinding coffee with a fine setting - I really recommend this method using freshly ground coffee as we are trying to replicate espresso style coffee - the oils are going to play a big part in taste and texture.
Wet both the filter papers and place them in the cap, add your coffee to the brewer tare scales to 0. Start timer and add 50g of water, stir roughly ten times ensuring all the coffee is saturated. Screw on the cap and flip the brewer onto your mug. At around 30/35s plunge all coffee in 10s stopping just as we here the Hiss! The result will be a highly concentrated, short and strong brew, like espresso. Top this up with the remaining water (90g) and enjoy.
Brew 2 - Coffee
Producer: Halo Beriti
Origin: Yirgacheffe, Ethiopia
Variety: Heirloom
Process: Washed
Tasting notes: Juicy and sweet, with a tart acidity that makes it sing. Have a good whiff before you drink to get that floral thing going
The Brew
Brewer: Cone shape brewer, like a V60 02
Coffee:16g
Grind: medium fine - caster sugar
Water: 260g - 93-96°
Total brew time: 2.30/2.50
Get your kettle on and grind your coffee fresh (as always!). Place dry papers onto your brewer, then place this on your mug. Use hot water to wet the papers and heat the brewer/mug at the same time.
Once you've done this, discard any water in the cup and place the whole set up on top of your scales and tare to 0. Add your coffee (16g) and tare to 0 again.
Start your timer and add 60g water, making sure you saturate all of the coffee evenly. Don't stir or touch the 'bloom', just let it bubble away for 30 seconds.
At the 30 second mark, pour 100g water in a circular motion - imagine you're still trying to pour over the full bed of coffee evenly. This should take around 20 seconds. Once you've hit this point let the coffee draw through for around 20 seconds, or until the water level has decreased by around 10mm.
Add the remaining 100g in the same time, using the same technique. Let the water draw down and you're finished. You should see a nice flat bed of coffee at the end.
Brew time should be around 2.30/2.50 - it's it's not, adjust your grind size for the next try. This coffee is clean and juicy and every sip it gets a little more interesting.