For this fortnight's exclusive Fresh Crop content, Ashton shares his recipes for brewing our latest coffee, the honey process Colombia Auricel Conde (which also happens to be endorsed by our Good Coffee Doing Good program!).
Now for the delicious sequel to our Good Coffee Doing Good program (please see Bessie Marks's exquisite article for more info), the Colombia Auricel Conde, Honey Process.
This superlative coffee derives from the same Castillo varietal as the washed, but now you get to experience it through a different lens, and let me tell you it will not disappoint!
The Honey process is one of the most laborious and demanding ways to process coffee. Contrary to what you may assume, this does not involve the use of any honey! It gets its name from the feel of the mucilage that is left on the cherry, that when dried will reabsorb moisture from the air and become sticky.
Coffees with this process tend to be exceptionally sweet, very fruit driven and develop great body – which is exactly what I experienced whilst writing this, on my 50th batch brew of this standout cuppa.
Apart from being top notch in the taste department, this coffee deeply resonates with me because it pays homage to the late and nothing-short-of-great, Eli Galbally. Eli and some of our Padre team met on an origin trip at La Pradera, Colombia, and a couple of years later we had the pleasure of working with him and his larger-than-life personality at Padre.
Above: Felipe from Cofinet (left) with Eli in Colombia, 2017.
Eli always championed amazing coffees and this banger of a brew is nothing shy of that. With big toffee sweetness, vibrant lime acidity and a maple syrup texture, this coffee deserves your full attention.
I opted to share my Moccamaster recipe with you because they do not require too much manual intervention and you can easily whip up an entire morning’s caffeine with just one batch!
Filter Recipe (Batch Brew)
70 grams of filter roasted coarsely ground coffee
1 litre of filtered water
Total brew time is 4-5 minutes
Firstly, grab a suitable filter paper and place in in the cone. Firmly crease, press, and mould it so that it fits the shape snuggly. Filter papers tend to have a papery taste quality to them, to remove that, rinse it thoroughly with hot water.
This will also ensure that the brew maintains a more consistent temperature when hot water is dispersing through the cone. On the side of the cone, there will be a water restricting mechanism, ensure that this is fully open. Pour your freshly ground coffee into the cone and distribute evenly.
Next, fill up your Moccamaster with 1 litre of filtered water.
Afterwards, get your carafe or thermos and pour some hot water through it and tip out the excess liquid. This ensures that your brew will maintain its heat for a longer duration once completed.
Lastly, get your stirring utensil locked and loaded (a wooden stirrer or spoon will suffice) and we are good to go!
0:00 - 1:00
Turn on the Moccamaster. The heating element will engage, then begin to disperse water over the coffee grounds.
1:00 - 1:30
Grab your stirrer and vigorously stir the grounds until the coffee and water are fully incorporated.
1:30 - 4:30
The coffee will continue to extract into your vessel.
4:30 - 5:00
With your stirrer, agitate the coffee one more time to ensure it is completely integrated. Let the coffee extract until it stops dripping. Grab whatever fancy cup you desire, sit back, and indulge in a delectable cup of coffee!
Espresso Recipe (using the Breville Bambino Plus espresso machine)
Dose: 16 g
Time: 30 sec
Note: This espresso recipe is developed on a Breville Bambino Plus home espresso machine. Please use this as a guide to aid in achieving your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio, so it works best for your set up.
Well before coffee arrives at cafes and ends up in your cup, the coffee cherry and its seed are put through development and quality control measures which are referred to as ‘processing’. Here, roaster Jake explains some of the common processing methods, why processing is so important, and how the way coffee is processed affects the final cup.