The Ecuador Terrazas Del Pisque is this fortnight's Fresh Crop coffee feature! Arie from Padre Coffee HQ shares his recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!
After working with specialty coffee for so many years, it is still as exciting as ever to have the opportunity at Padre Coffee to discover and work with new coffees that I haven't tried before. So, it is very fitting that my first Fresh Crop exclusive is featuring a coffee from Ecuador, Terrazas Del Pisque.
When I first started working with specialty coffee, I was determined to try as many single origins as possible to figure out which kinds of coffee and regions I prefer. I drink mainly black coffee and discovered that I am partial to different origins for espresso and different for brewed/filter coffee - until now that is.
This coffee from Ecuador, Terrazas Del Pisque is distinctively sweet and creamy, bursting with notes of cherry, apricot jam, brown sugar, and caramel with a mild citrusy undertone. This coffee is perfectly balanced and is equally impressive to drink as both espresso and brewed through a filter method.
Finca Terrazas del Pisque is a farm on which 15 hectares are planted with coffee. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000kg of specialty coffee a year. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, these cherries are processed as a washed method. For washed lots, cherries are de-pulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days.
I’ve always been amazed at how much time and care is involved in harvesting and processing - before the delicious coffee makes its way into our cup. As a Production Team member at Padre Coffee, I am fortunate enough to learn and better understand these processes. However, regardless of your background, I am sure everyone will be able to appreciate the complex flavours of this excellent coffee.
I really do enjoy many different brewing methods, but for winter, I prefer to brew up a large pot of batch brew with a Moccamaster. I love waking up on a cold morning knowing I’ve already worked out the ratio of the coffee to water. The only thing I need to do is simply put the batch brew on and wait for the delicious coffee aroma to fill the room.
EQUIPMENT
MOCCAMASTER RECIPE
PREPARATIONS:
Here is my brew method for a 1L batch brew. (If you don't plan on drinking as much coffee as I do throughout the day, you can always half it to 500ml.)
Weigh and grind your coffee.
I start by taking a filter paper, folding it down the side and along the bottom. Place this paper into the brew basket, flush with the sides.
Wet the filter paper using hot water from your kettle, to rid it of any papery residue which might affect flavour in the cup. Tip out any remaining water once the filter paper is soaked.
Pour the ground coffee into the lined brew basket, and gentle shake from side-to-side to create a flat bed.
Pour 1L of (preferably filtered) water into your Moccamaster water reservoir. Turn your Moccamaster on, and place the carafe flush against the activating button - make sure the latch on the side of the brew basket is closed.
STEP BY STEP GUIDE
00:00 - 00:30
As the first water is expelled onto your coffee, use a bamboo stirrer (or a teaspoon!) to agitate the coffee and ensure that it is all wet through.
00:30 - 04:00
Open up the base of the filter basket, allowing the coffee to pour through into the carafe.
04:00 - 05:00
Return and your coffee should be finished brewing. Swirl your carafe so that the flavours are evenly distributed, and enjoy!
ESPRESSO RECIPE
Domestic espresso recipe
On the Slayer LP we use 22g of coffee and aim for a yield of 36g, 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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