Part 1 for The Coffeevine October box, in this post I’ll only write about the coffee from the coffee roastery Puchero. In the previous post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.
In my cupping of Puchero’s Guatemala El Rincón IV, it was very similar to the flavors the company themselves noted. There was a very obvious aroma of kiwi and a lot of dragon fruit as well. The coffee is acidic, wonderfully complex and has very earthy fragrances. I would also like to know how good this coffee would be with “fika”. First I tried it with dark chocolate, it went great with coffee. The acidic from the bitter dark chocolate balanced very well and gave a deliciously sweet aftertaste. However, it was not as good with cookies, it only enhanced the tartness and sweetness far too much for my taste.
When I do a cupping I do the following:
1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top, as shown in the picture below.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!
Kiwi, dragon fruit, earthy and wonderfully complex. Truly a mix of taste profiles of coffee from Keyna and Nicaragua.
Information and recipe for the coffee:
17 g coffee (grind setting 18c at Baratza Sette 270, medium)
225 g water
40 g flowering 30 seconds
91 degrees Celsius
1) 40 g blooming for 30 seconds, stir with a bamboo stirrer to get all the coffee wet.
2) 115 g of water in a circular route (this including 40 g of water blooming). This including 30 seconds of flowering should be on in 1 minute and 20 seconds
3) 110 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 1 minute, 45-50 seconds.
Espro Travel Press:
19 g coffee (grind setting 26B at Baratza Sette 270)
284g filtered water
94 degrees Celsius
1) When you poured in both coffee and water pipes you if coffee 10 times. Feel free to use a bamboo stirrer. Avoid sharp objects.
2) screw on the press part and let stand for 4 minutes
3) push down slowly, if the press would get stuck, just lift a little on the press and try again. It is normal.
4) Serve or screw on lid.
Review: a sturdy coffee with good acidity. Coffee from Guatemala are usually very berry and fruity, it’s the same with Puchero’s coffee. It is the complexity that still makes me think about the coffee, in both aroma and flavor. It was almost fresh in brewing, but what I liked most was my the test afterward. To take a piece of dark chocolate with your coffee is well-known, but with this coffee, there was a huge difference. It was balanced up incredibly well, at a time it tasted almost buttery when the coffee melted the chocolate. It was really great. This may sound strange, but to drink water afterward was wonderful, the water itself had a nice taste of the coffee. Really good coffee from Puchero!
The chocolate I ate was dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.