Pour-over: Costa Rica
The pour-over experimentation saga continues as coffee shops and cafes remain closed. We typically go out on weekends to enjoy coffee at our local favourites, but with the lockdown, we were left to fend for our caffeine cravings. So I have delved deeper into the world of filter coffee. That said, this is by no means a brewing guide, let’s leave that to the pros. Here, I just want to share how I learn and enjoy making coffee at home, CASUALLY.
Bag of beans from The Source Coffee. Co single origin from the Terrazu region in Costa Rica.
COSTA RICA (TERRAZU)
Grams of coffee: 15g
Grind size: medium to fine
Grams (or mL) of water: 250ml
Water temperature: 100 ˚C
Bloom time: 30 seconds
Total Brew time: 2 minutes 30 seconds
This coffee was sweet and had some fruity notes, perhaps a likely characteristic of honey processed beans. I find the flavours, for me, were true to the tasting notes on the packaging. Although these beans were recommended for filter, I find they are versatile and work equally well in making cappuccinos. This was a trial and error process but I am pleased I was able to make a decent cup that I like.
