| COUNTRY: Peru VARIETY: Bourbon, Catuai, Catimor ALTITUDE: 1650 – 1850 MASL PROCESS: Washed ROAST: Medium |
EXTRACTION SETTINGS (COLD BREW)
- Equipment: 2L clip top jar, DF54 Grinder, Organic Cotton Nut Milk Strainer
- Grind setting: 90.0
- Coffee (g) : Water (g) ratio: 200g : 800g (1 : 4 concentrate)
- Extraction time: 18 hours
- Other notes: Steeped in the fridge (average fridge temperature range 0 – 5°C / 32 – 41°F).
My first cold brew coffee; what an achievement. I decided to try cold brew coffee after I develop health issues that meant I had to have a low acid diet – I talk more about this in my post From Acid Reflux to Cold Brew. An unfortunate health issue created an opportunity to learn a new brewing method and Coffee Genius’ Jean Peru was my first cold brew attempt.
Truth be told, I don’t think this coffee was meant for cold brewing but I had bought it before I had to change how I drank my coffee. I worked with what I had. I decided to brew a 1:4 concentrate that I could dilute down with water or milk.
The final drink was punchy: full of intense dark chocolate flavours laced with sweeter aromatics of stoned fruits (think cherry and plums). Remember those delicate fruity and floral coffees that were a pain to extract as an espresso (I’m looking at you #42 Boreta and #44 Don Alfonso) – they would probably fare better as a cold brew. That will be my next experiment.
Lessons learnt:
Some water gets absorbed in the muslin cloth and the dry coffee beans themselves. In future, I will add extra water, aiming for a 1 : 4.5 ratio, to ensure I have enough output to last a week or two.
I diluted my concentrate (1 : 4) in with 1 part concentrate and 2 parts diluent (1 : 2). But this final drink felt a bit strong for me so, I’m thinking of trying a larger final dilution in my next coffee – maybe a 1 : 2.5.
🤎🤎🤎 ( 3 / 5 ) Clarity, clear and fresh.
| FLAVOUR PROFILE |
| – Flavour: Caramel, dark chocolate, hazelnut and plum. – Acidity: Sparkling – Body: Heavy, syrup – Finish: Lingering |
A BIT ABOUT THE PRODUCERS
Unfortunately, there is no information on the growers and farmers on the Coffee Genius website but I thought I’d use this as an opportunity to talk about the coffee growing culture and production of this lot.
Founded in 2015, Jean Peru, a family business has maintained traditional Peruvian cultivation, production and exporting practices for over three generations. Their motivation; ensuring stronger relationships with the international market and making sure coffee is a sustainable practice that minimises impact on the environment, positively impacts it’s local people and their cultures, as well as redeveloping the lost connections between growers and the land. The estate currently grows both Geisha and Borbourn coffee varieties and boasts growing altitudes between 1700 and 2000 MASL; all of which can positively impact your final coffee (I wrote about this in my post Grinding Finer? Why Bean Hardness Matters). 🏔️
More coffee can be found from the roaster, @CoffeeGenius.
Until our next cup,
Coffee Log 
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