Guatemala La Conserva AAA is a fruity Central American coffee meticulously cultivated by a group of four farmers. For this week's Fresh Crop, Mel from Padre South Melbourne Market shares her recipe and talks a bit about the coffee's origin.
This week I am excited to be presenting Guatemala La Conserva AAA. Guatemala has some of the most delicious beans in Central America due to its tropical climate, lengthy wet season, and high elevation.
This particular lot comes from the famed Huehuetenango region - the area with the highest non-volcanic mountains in Central America. Many families in this area depend on coffee to make a living, and fortunately, the demand is very high due to its quality.
When I’m brewing coffee at home, my go-to method is theMoka Pot as it embraces the flavours of the beans and can easily make enough coffee to enjoy with family and friends. The resulting brew using the Moka Pot was truly palate awakening with yummy notes ofstone fruit, honey, nougat and citrus.It’s perfect to serve as your morning coffee with a sweet pastry or as an after dinner treat with some dark chocolate!
Kick things off by boiling your kettle. As the water heats up, weigh and grind 25g of Guatemala beans to a stovetop setting which is quite fine.
Unscrew the base of the Moka Pot and remove the basket. Pour boiling water into the base until it’s filled to just below the safety valve. Once filled, place the basket back into the pot, ensuring it sits securely.
Add the coffee to the basket and gently ensure the coffee bed is even without pressing down too hard on the coffee grinds.
Using a tea towel to protect your hands, hold the base as you screw the top chamber onto the base.
Place the Moka Pot onto a stove or heating element at a low-medium heat. The brewing time may vary, but the coffee should start coming out of the spout after about three minutes.
Fill your mugs halfway with boiling water and then divide the coffee equally in both mugs.
Finally, enjoy and savour the delightful coffee with someone you love!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 21.5g 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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We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.