Getting the best result from your coffee is a fun process of trial and error. The flavours of the coffee are dependent, not only on the regional and varietal flavour profiles or growing conditions, it is also dependent on the roast type and brewing method. For this reason, the process of finding the methods that produce the best coffee from your beans, as fun and tasty as it is, can be quite lengthy.

To help you brew better and faster, we have provided information about the roast type, flavour profile and made some brewing recommendations!

 

La Lajas - Perla Negra Catuai & Caturra Tasting Notes

The flavours we discovered in brewing with the Costa Rican Perla Negra were quite different to many of the coffees that have come before it. The espresso brings out more of the acidity with light fruity melon flavours and a syrupy honey consistency which has a beautiful mouthfeel, but still finihses clean. The alternative brews on the other hand brought out more of the lime notes with less acidity and a sweet clean finish and honey mouthfeel, and the range of these falvours and tones in the coffee ranged in strength depending on the brew method.

We also found that, across all the methods, 90 degrees Celsius seems to be the sweet spot for getting the most out of this particular single origin. 

 

Brewing Recommendations for La Lajas – Perla Negra Catuai & Caturra

We recommend brewing this single origin as a milk coffee espresso, a Chemex, Plunger and Stovetop. It's is also nice as a black coffee, as it is quite light and fruity, but the milk helps to bring out more the creamy tones in the coffee. If you're using a cold drip at home, slow your drip rate down - about 1 drip per 2 seconds (or even 3 seconds if you want it a bit stronger) - as the super clean finish can sometimes feel like the flavour is lacking. 

Milk Espresso Recipe

We highly recommend making the Costa Rican single origin as a milk espresso coffee. This really highlights the subtleness of the fruity flavours, allows the espresso to linger a bit longer, adds a beautfitul creamy texture and tone to the syrupy espresso and still finishes clean.

Dose: 22 - 23g Time: 42-46 sec Shot Volume: 25-30ml Grind Level: Espresso / Fine                                                        Milk: 8 0z / Latte Texturing (1cm of foam) Flavour Rating: 7/10

French Press Recipe

The Costa Rican worked really well in the French Press (or Plunger, either is correct). It had a fuller body than the other methods (still quite light for a french press though) and a big bright hit of lime and honeydew on the palette to begin with, a sweet acidity and honey mouthfeel. There were also some hints of cocoa and it finished really clean. This was a real winner with the Costa Rican and we definitely recommend.

Dose: 20g Water Volume: 200ml Time: 2:45-3 mins Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Plunger / Coarse                                             Flavour Rating: 8/10

Chemex Recipe

We experimented a bit with the Chemex for this single origin and found a good sweet spot that produced plenty of body, a sweet honey tone and acidity, with notes of lime and honeydew in the aftertaste. This method finished quickly and very clean.

Dose: 25g Water Volume: 375ml Time: 2 mins 40 secs Break: No break Temperature: 90 C Bloom: 50g for 30 secs Grind Level: Same as Cold Drip / Coarse                                  Flavour Rating: 7/10

Stovetop Recipe

The Costa RIcan brewed beautifully in the stovetop, producing an espresso-like body and syrup consistency. The flavour came through with more subtle sweet fruity flavours, finishing clean. We added a dash of milk which gave it a creamy aroma and flavour, with a hint of caramel and cocoa in there.

 

Dose: 22-23g Time:  4mins Heat: Medium Grind Level: Stovetop / Medium Flavour Rating: 8/10 For instructions on brewing with the Stovetop CLICK HERE.