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.
IG: @elviraconty @educafecontigo
Brew Recipe by Elvira Conty Nieves
Category
Pourover
Cuisine
Origami Dripper
Servings
280ml
Prep Time
2.5 minutes
COFFEE
Finca San Luis, Colombia, washed with double fermentation
Roasted by Chocolate Fish Coffee Roasters, Sacramento, CA
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.
BREW FORMULA
Ratio: 1:16 (20g coffee: 320g water)
Medium Fine (10-12 on a Baratza Encore)
Water Temp: 200 F
Author:Elvira Conty Nieves (She/ Her)
Directions
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.
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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)
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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.
