We're pleased to welcome yet another single origin coffee from Colombia! This washed coffee was grown by Doña Nubia and sourced through our friends at Cofinet. Will, from our Brunswick East store gave his thoughts on this coffee and shared a recipe using the AeroPress.
When I take a sip of Doña Nubia’s coffee, I feel like I’m indulging in a luxurious treat, tailored to my tastes. The unique combination of crisp citrus aromas with caramel and chocolate notes creates a truly decadent flavour profile that I can’t get enough of.
As I savour each sip of this Colombian coffee, I love how the bright notes of tangerine awaken my palette. The sweetness of caramel and stone fruit balances the acidity in the cup, while the rich cocoa-y notes help to create a harmonious blend of flavours that’s both complex and approachable.
This coffee comes from the farm of Dona Nubia, who, after taking over her family’s farm with her mother, has dedicated herself to producing beautiful coffee. In brewing this coffee, I tried to allow the meticulous care shown in its processing shine through, creating a rich, dense coffee in the AeroPress that can be diluted into your drink of choice.
Set up your AeroPress over your decanter with two filter papers and pour boiled water into the setup to warm it up and remove papery residue from the filters. Once your empty the water, place the AeroPress onto the scales and tare to zero.
Add 20g of Colombia Dona Nubia Loaiza ground for espresso into your AeroPress ready to brew.
00:00 - 00:20
Add your 60g of water into your AeroPress and start your timer.
Swirl or stir your coffee and water inside the AeroPress vigorously, making sure that all the grounds are wet and there are no dry pockets.
00:20 - 00:40
Let the coffee and water brew inside the AeroPress for around 20 seconds.
00:40 - 01:00
Swirl once more and then press through.
The resulting brew is super dense and intense and needs to be diluted, which can be done with either water or your milk of choice.
Today was cold and rainy, so I added hot water for a coffee that tastes similar to a long black, but you can add hot milk for a latte, cold water and ice for an ice long black or cold milk and ice for ice latte. The possibilities are endless!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 22.5g 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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We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.