The Peru Apolinar Rafael is this fortnight's Fresh Crop coffee feature. Jake shares recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!
Peru first saw growth in its coffee growing industry in the late 19th Century with British presence in the country, and high demand from Europe. In the early 20th Century the British government took ownership of approximately 2 million hectares of land from the Peruvian government.
Much of this European owned land was redistributed later in the 20th Century, making farms smaller, which gave farmers more independence but lesser access to resources and the wider commercial market.
While today’s farmers in Peru still have some issues with access to economic and technical support, the country has become one of the world’s top producers of Arabica coffee.
This coffee from Apolinar Rafael’s farm El Diamante has quickly become a favourite on our menu and is a superb example of the quality of coffee produced by the region nowadays. Apolinar takes great care with his coffees, picking and depulping same day before fermenting for approximately 30 hours, taking the time to ensure perfection throughout the process.
Sweet, creamy with a tangy lemon acidity on the finish, this lot is a superb coffee across all brewing methods.
On espresso the rich creaminess is exemplified in a full bodied cup that pairs so perfectly with any kind of milk.
On filter brewing methods the piquant tanginess balances out the luscious butterscotch and toffee notes that makes for an eminently drinkable brew.
Preheat your kettle to 98 degrees with filtered water. Weigh and grind your beans while you wait for the water to boil.
Fold your V60 filter paper and place inside your dripper. Put on top of vessel of choice. Rinse the paper filter, travelling in a circular motion until most of the filter paper is wet. This will ensure that your vessel is pre-heated as well as remove any undesired flavours from the paper filter. Discard any water left in the vessel.
Add your ground coffee to the dripper, giving it a light shake to ensure a flat bed. Tare off your scales and let the brew begin.
Start timer. Saturate coffee grounds with 50g water/30sec bloom – give it a gentle shake
Continuously slow pour in a circular motion working from the middle to the outer edge of the filter paper.
Aim to pour 200g by this time. Allow the water to run through.
Your brew is done! Enjoy the creamy butterscotch notes up front and the lovely lemon tanginess as the brew cools down.
Domestic espresso recipe (using a Breville Bambino)
On the Slayer LP we use 21g of coffee and aim for a yield of 38g, 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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