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!

 

Peru SHB Organic Coffee - Washed Bourbon, Pache & Caturra Tasting Notes

 

The flavours we discovered in brewing with the Peru SHB Organic coffee were quite typical of the Peru region. This is a super mellow coffee, so we recommend black coffee methods where ever possible. It has a soft body, low acidity and an overall earthiness in the flavour. Different brew methods being out this earthiness to different degrees, as well as hints of cereal, hazelnuts and mild cocoa.

 

Brewing Recommendations for Peru SHB Organic – Washed Bourbon, Pache & Caturra

 

We recommend brewing this single origin as a long black coffee or an espresso, but we found that this particular coffee did well as a French Press and also surprisingly well as a Pour Over!

 

Espresso Recipe

 

We highly recommend making the Peru single origin as long black or espresso coffee, as it is a very light bodied and mild coffee, so you will perceive more of the flavours with the coffee on its own.

 

Dose: 22.5g Time: 25-30 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 5/10

French Press Recipe
  

The Peru still had a very light body in the French Press, but it did bring out a little more acidity and more of the nutty, earthy flavours. There were also some hints of cocoa in the finish and it had a nice mouthfeel.

 

Dose: 20g Water Volume: 200ml Time: 3 mins Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Plunger / Very Coarse                                            Flavour Rating: 6/10

Pour Over Recipe 

Usually we would do a Chemex, but this coffee is already for light that very little flavour would make it through the thick bonded filters. We experimented a bit with Pour Over instead for this single origin, which is similar in brewing style to the Chemex but uses a V60 paper filter instead, and found there was a really nice clarity of colour and flavour. The brew had this lovely red tint, and while the aroma was still mild floral and cereals, there was more fruitiness in the brew itself, like a light grapefruit flavour. There was also a stronger hint of hazelnuts, with lightly acidic finish that had a touch of sweetness to it. It was surprisingly good as a Pour Over, and what you don’t get in your espresso comes through very nicely in this method as an easy-to-drink coffee.

 

Dose: 20g Water Volume: 300ml Time: 2 mins Break: Break for 10 secs at 180g Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 7/10