I’ve had the pleasure of brewing the Costa Rica Black Honey process from Las Lajas roasted by Swerl! What I love about this coffee is the clarity in the cup, despite it being a black honey process! I got a beautiful balanced cup with a nice body to it, and deep notes of blackberry and vanilla. Perfect for a cold autumn morning!
This coffee was so good I had to share it, so my recipe today is for a total brew volume of 400 ml. I used a Torch Mountain Dripper which is my go-to brewer for bigger recipes. It provides a relatively fast draw down and rarely chokes, and it really brought out the beautiful sweetness in this coffee!
25g coffee - medium/coarse (28 clicks on the Comandante)
400ml Total Brew Volume
94 degree water temp.
2:40 Target Brew Time
0:00 - Bloom with 40g water
0:30 - Add 180g water for a total brew volume of 220g
1:30 - Add 180g water for a total brew volume of 400g
Total Brew Time: 2:30
This recipe works wonders for South American coffees such as this one! I would not recommend this recipe for African coffees!
/ Pierre Tymms
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