Amanda brews Peru Apolinar Rafael!

by Amanda Pantas May 10, 2021 4 min read

We asked Amanda to share her recipes for brewing our Peru Apolinar Rafael on filter and espresso

It may not be the first coffee origin that comes to mind, but don’t let Peru slip your mind any longer! 

Peru’s not new to coffee growing, in fact, it’s one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. Historically, the country has faced challenges entering the specialty market due to the remoteness and incredibly small size of the average farm.

Agua Colorado, Peru. Photo: Andy Reiland.

Thankfully, this is changing, and many coffee growers in Peru are now getting the chance to let their coffees shine. 

With this in mind, I’m thrilled to introduce to you, the Peru Apolinar Rafael. 

This release wouldn’t have been possible if not for our friends at Cafe Imports who expertly sourced this coffee.

Cafe Imports is partnered with CENFROCAFE, a cooperative that supports nearly 2,000 coffee-growing families. They offer agricultural and financial resources as well as encouraging producers to learn to roast and assisting them to gain exposure to specialty coffee.

Notably, this coffee is certified organic - Cafe Imports certify ALL their offerings from Peru as a way to give back to the farmers. 

Producer Apolinar’s (marvellously named) farm, El Diamante, is one of the highest in the region at 2000 metres above sea level. He takes meticulous notes about his fermentation for each lot, but typically he picks his coffee selectively, depulps it the same day, and ferments it for about 30 hours at the highest part of the farm, then dries it under solar covers for about 15 days.

Apolinar is constantly working on fermentation experiments in an attempt to improve quality and consistency. 

I am a coffee purist at heart, and love the sweet, chocolatey notes that characterise South American coffees. Anyone at Padre HQ knows to expect a Colombian coffee from me during my weekly dial in!

I was thrilled with the task of brewing this coffee and sharing my recipes as part of the Fresh Crop Exclusive. Safe to say, there’s plenty to love about the Apolinar Rafael. 

On espresso it’s smooth, well rounded with a delicious caramel aftertaste. As a filter coffee, expect warming notes of butterscotch and milk chocolate, balanced beautifully with a hint of lemon and a tangy acidity.

It’s sweet, toffee-like, and exactly the kind of coffee I love to drink. 

V60 2 Cup Recipe

Dose: 15g
Grind size: medium course (22 clicks on Comandante)
Yield: 250g
Brew Time: 2:30-3:00
Ratio: 1:1.16
Water Temperature: 98°C


Preheat your kettle to 98°C with filtered water and while your kettle boils, weigh and grind your coffee and set aside. If you don’t have access to a temperature controlled kettle, bring a regular kettle to a boil and remove from the heat 30 or so seconds before brewing. 

Fold your filter paper along its seam and place within the V60 dripper. Sit the dripper on top of your vessel (cup or server) and place on top of your scales.

Once boiled, pour water over the filter paper to get rid of any unwanted paper residue - this heats your and to heat your brewing vessel. Discard the water left in the vessel. Add your coffee to the dripper, giving the cone a light shake to ensure a flat bed of ground coffee.

Tare off your scales and you’re ready to go! 


Start a timer and pour around 50 grams of water over the coffee bed to ensure all of the grounds are saturated with water with a circular pouring motion.

You will see bubbles and cracks forming as the coffee grounds release excess carbon dioxide, which will minimise harshness in the final brew.

Allow this process to happen for around 30-45 seconds or until bubbles have stopped appearing. 


Now with the same circular motions pour an additional 100 grams of water in. Allow the water to almost completely drain from the cone.


Add in the final 100 grams of water, and let drain completely. 


Once all the water has filtered through your filter paper, your brew is finished! Dispose of your filter paper and enjoy your coffee!


Dose:  21.5g
Yield: 35g
Extraction time: 37 secs
Temp: 94°C
Ratio: 1:1.6 

This espresso recipe was developed on a commercial espresso machine. Depending on your espresso basket size you may need to adjust your dose to suit. No stress, use the recipe ratio above to calculate your adjusted yield too. The outcome of this recipe was a creamy and full-bodied espresso shot, perfect by itself and delicious with milk!


The Fresh Crop coffee subscription is a great way to explore new origins, different flavour profiles and refine your coffee-loving palate.

Every fortnight, our team selects a coffee to lovingly roast, pack and ship directly to your door. Often, you’ll receive coffees before we’ve even released them, giving you premier access to our coffee offering. 

We’ve made signing up a breeze, choose from one of the options below.

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