Recipe
In this post you can find a basic filter recipe using our new washed Perú Emma Tarrillo at home. This coffee has sweet and spice notes with flavours of caramel. The chose brewing method is a V6O, who doesn´t have it at home?
Emma Rioja Tarrillo, the producer of this coffee, manages Finca La Guaba, a small coffee plantation in the mountains of Peru that has belonged to the Rioja family for generations. The entire plantation is committed to producing high quality specialty coffee. They use no chemical fertilizers and hand pick the cherries when they reach their maximum point of ripeness. This coffee has dried in the shade for 24 hours, and finally on patios under the sun for 15 days, turning the beans 6 times a day to ensure uniform drying.
Using Comandante X25 Trailmaster
- Dose: 18g
- Grind size: 25 click, similar to white sugar.
- Water: 270g a 95ºC
This is the recipe:
Three pours using 90 g of water every 30 seconds.
- @00:30 to 90 g, agitate coffee with a tea spoone
- @01:00 to 180g
- @01:30 to 270g
- @3:40 aprox timing
Using Mahlknonig EK 43
- Dose: 18 g
- Grind size: 8 (medium, Mahlkonig EK43, white sugar)
- Water: 270 g to 94ºC
This is the recipe:
Three pours of 90g each 30 seconds.
- @00:30 to 90g
- @01:00 to 180g
- @01:30 to 270g
- @3:20 aprox timing
The result using comandante is a clean, balance cup with a touch of ripe fruit such as mango and orange. Silky end with a nice aftertaste whre you can find how all the flavours are rounded.
On the other hand, using Mahlknonig EK43, the final cup has pomegrane and orange notes with a touc of caramel sweetness. The body is lighter and silky.
We hope you enjoy it and, please, share with us your experiments and own recipes using this amazing Perú.
And you, how do you do your V60? Share your recipes in the comments below.
See ya soon =)