PERU MILK HONEY PICORANA 1KG
Peru can be a special and challenging origin for specialty coffee lovers. A territory full of tradition in coffee processing, helped by the most ideal climatic conditions. This batch is subjected to washing processing, the most common local method of processing coffee cherries, which, in this particular case, involves the pulping of the cherry pits and a 36-hour fermentation in open containers.
When tasting Peru Picorana, it offers a fruity profile characteristic of processing, with a medium acidity brought by notes of green apple and a sweet, round chocolatey aftertaste, with notes of cashew and caramelized sugar.milk.
- Coffee Details
- Brew Recipes
- People and Culture
Origins Peru Roasting degree Medium & Complex Notes Green apple, Milk chocolate, Acacia honey, Cashew, Caramel Region Nuevo Trujillo, San Jose Lourdes, Cajamarca Producer Small local producers Altitude 1780 m Varietal Caturra, Bourbon Type of processing Washed
Harvest 2023 Score 84
We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.
Dalla Corte Mina espresso machine
Temp. 92-94 C
Target EY 20-22 %
All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.
All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.
FRENCH PRESS ESPRO
Espro Press P3 18 oz:
300 ml water
18 g in
265 g out
4 min brew time
Temp 94-96 C
Target EY 18-20%
Grind size 700-900 microns
When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time.
First step is pouring around 80 grams of water over the grinded coffee, in circular moves, trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.