Elaborando con Elvira Conty-Nieves, un café de doble fermentación
Nacida y criada en Puerto Rico, Elvira siempre ha estado rodeada de café. Creció aprendiendo a preparar café con su abuela a una edad temprana y rebuscando en la colección de restos de fincas cafetaleras de su tío abuelo de los siglos XVIII, XIX y XX. En 2014, su madre la llevó a la Expo Café y Chocolate y quedó enganchada. Desde entonces, ha obtenido muchos títulos y certificaciones a través de la SCA y otras organizaciones, y finalmente se convirtió en instructora. Como miembro de SCA y Barista Guild, admite que vive y respira café. Actualmente estudiante de MBA en Negocios Agrícolas, su objetivo es crear una educación más inclusiva y accesible para la comunidad hispanohablante, especialmente para Puerto Rico y sus productores de café y negocios agrícolas.
The double fermentation process this coffee goes through gives it an intrinsic flavor profile and cherry sweetness right up front, a great and pleasant dark berry acidity, with a milk chocolate finish to the cup. It's a Good Food Award Finalist for 2021.
Weigh and grind 20 grams of coffee.
Grind your coffee at a finer-than-V60 setting. Would recommend whatever
your V60 setting is on your grinder, go about two notches finer.
Heat your water to 210F (I go a bit
hotter as you will lose heat if you are transferring to another kettle,
or if you forgot to grind your coffee and have to wait a few seconds.)
Set your decanter and Origami dripper
onto the scale. Fold the ridge/edge of your coffee filter and place
into your Origami dripper. Turn on scale and ensure it's tared.
Add the 20g of finely ground coffee into your filter. Tare scale again.
Grab your gooseneck kettle, start
your timer, and pour! :D Pour about 45g of water over the whole coffee
bed to ensure it is all saturated. Make sure not to touch the paper
filter. Wait 45 secs (Bloom time)
Pour 290g water in a swirl motion in
and out from the center - I told a student once who loved baking, "it's
like tracing a cinnamon roll!” This should take about 1:35sec
Wait 10 seconds to drain
Finish pouring those last 30 grams of water in 15 seconds. You should aim to be done at minute 2
STEP 9:
Finish time for all the coffee to be done extracting is about 3 minutes. Serve in your favorite cup and enjoy! :D
Recipe Note
Flavor Profile: cherry
sweetness right up front, a great and pleasant dark berry acidity, with a
milk chocolate finish to the cup.
TIPS AND TRICKS
Definitely time and flow control.
You don't want to tilt your kettle too much and have too much water
flowing over your coffee, causing you to have an under extracted coffee.
Time because you want to pace yourself and make it more of a special
time for yourself to be one with the coffee that you are brewing...
haha! (just kidding) Really because too little time, too weak coffee,
too much time, too over extracted coffee. Also, avoid pouring water on
the filter, lest it does not come in contact with the coffee.
.jpeg?width=750)
.jpeg?width=750)
