The Costa Rica Las Lajas Alma Negra is our latest single origin coffee. George from Padre Brunswick East shares her recipes for espresso and filter below for this special Costa Rican coffee!
Here I am again, brewing the delicious fruits of Oscar and Francesca Chacon’s labour – what an honour and a privilege!
Oscar and Francesca are third generation coffee farmers growing coffee on the slopes of Poas Volcano in the mountainous Centre Valley of Costa Rica. Capitalising on the high altitude, fertile volcanic soil and ideal weather, the Chacon’s are committed to quality and innovation, and it shows.
Alma Negra in fact! Alma Negra is a natural method of processing coffee innovated at the Las Lajas farm by The Chacon’s. It involves drying the coffee in a greenhouse for 2-3 days while moving it constantly. From here it is transferred to raised beds during daylight hours to dry in the sun, and then is tucked back into bed in the greenhouse at night – piled up high in order to slow down the curing and drying process. Knowing the care Francesca and Oscar take, the beans are possibly even read a goodnight story.
To taste, this coffee first hits with a mouthfeel of velvet, and the punchy flavours of chocolate, stone fruit and berries, before developing the pleasant acidity and tang of passionfruit. It’s smooth but rich, and I am here for it!
With filtered water, fill your kettle and preheat it to 95 degrees Celsius. While the water boils, weigh 35g of coffee and run it through the grinder at a coarse setting.
Fold the Chemex filter (this can take a bit of practice) and place it into the top of the Chemex so it sits snug.
When the water has reached 95 degrees Celsius, pour the boiling water on the filter paper until it is totally drenched. This removes any papery residue and also heats the Chemex vessel. Once the filter paper is completely wet and the vessel is warm, tip the water out.
Pour the coffee grounds into the filter paper and give it a good tap on the side to create an even coffee bed. Place the Chemex onto the scales and tare it.
Now you're ready to start the brew!
STEP BY STEP GUIDE
00:00 - 00:30
Start the timer and pour 70g of water in a slow circular motion.
Admire the bubbles of the first bloom until the timer hits 30 seconds.
00:30 - 01:30
Once the timer has hit 30 seconds and the coffee has had a chance to degas, continue the second pour - again in a steady circular motion - until the scales hit 200ml.
01:30 - 02:45
After 90 seconds, continue the final pour until the scales hit 560g.
02:45 - 3:30
Allow the coffee to trickle down until the chamber is full.
Pour the good stuff into your favourite mug and enjoy!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 20g of coffee and aim for a yield of 40g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
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