Our latest Fresh Crop coffee comes from Colombia and is a classic example of why we love these lots so much. Raaimi from Padre HQ shares her thoughts on the coffee and gives her recipe for the V60.
One of my favourite aspects of working at a roastery like Padre Coffee is that I get to be a part of the development of our single origin coffees. Every week, our team gets together to taste and chat about new coffee samples from around the world. We recently cupped a bunch of coffees from Colombia and my personal favourite came from Buena Vista, a coffee farm located in the Colombian mountains near Caloto, Paez Cauca.
Buena Vista is run by Don Fabio and his family. Following a devastating flood, Fabio and his family were forced to relocate to start a new coffee project at 1700 masl. Once they rebuilt, it was business as usual, producing high-quality coffee. In the words of Don Fabio himself, no matter the situation, they would continue to grow, sow and reap these beautiful plants.
For the last few weeks, I’ve had the privilege of playing around with this yummy coffee. I have worked with my amazing team to tweak and develop a filter recipe which does the coffee justice. I’m such a big fan of its brightness, stone fruity, black currant, and sweet honey and black tea elements.
I love this coffee and I hope you do too!
EQUIPMENT
RECIPE
PREPERATIONS
While you preheat your kettle to 95 degrees Celsius, weigh and grind 20g of coffee at a medium-coarse setting.
Once the water has boiled, fold and place the filter paper into the V60 and saturate the whole filter paper. This removes the papery taste from the filter and also preheats the Hario Server.
Remove the water from the server and add the ground coffee into the V60. Give it a good shake to ensure the coffee bed is even. Place the Hario set onto the scales and tare to zero.
METHOD
00:00 - 00:30
Hit start on the timer and pour in a steady circular motion until the scales read 40g. Ensure all of the coffee grounds are wet using a bamboo stirrer.
The coffee will begin to bubble, which is the gas escaping from the coffee. This part of the brew is known as the “bloom” and is my favourite part where I like to smell the coffee and watch the coffee activate.
00:30 - 01:00
At 60 seconds, begin to pour again in that controlled circular motion. Work your way to the edges to ensure the coffee is constantly being saturated and then circle your way back to the centre until you reach 150g.
Allow the coffee to trickle down.
01:00 - 02:35
For the third and final time, pour until you reach 300g.
Wait until the drips come to a stop and you are ready to enjoy your beautifully made pour over!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 21.5g of coffee and aim for a yield of 40g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
