Brew Guide - Yoloxochitlán

Brew Guide - Yoloxochitlán

A lot goes on behind the scenes when it comes to launching a new coffee. One of the most important stages is sensory analysis and quality control. This not only helps us ensure that all of our coffee is roasted consistently and tasting bang on each time, but also gives us a deeper insight into the profile and characteristics of the specific coffee.  

Whilst most of this takes place in our regular QC cupping sessions, we also like to put each bean through its paces via various brewing methods. Looking at and comparing the different flavour aspects and mouthfeels that each method brings out helps us to really “get to know” each individual coffee we bring through the door.  

Latest to go through the process, was the Yoloxochtilán, a washed Mexican coffee from our friends at Raw Material, and whilst it ticked boxes across espresso and batch brewing, when we had a play around with it on v60 it just excelled. So much so, that we wanted to share just how we brewed it with you and our Coffee Coach Molly has put together a little guide on how to get this bean to sing just right:  

You will need:

1 x v60 + filter
1 x gooseneck kettle or similar
1 x set of scales
1 x timer
1 x vessel to brew into
20g of the Yoloxochitlán medium fine grind
270g of freshly boiled water.


Steps:

  1. Boil the kettle a few minutes before using to allow it a rest period to help it reach its optimum temperature. The ideal temperature for brewing coffee is between 92°c - 95°c.
  2. Fold the edges of your paper filter and place into the v60 and pour some of the hot water through to flush, this gets rid of that papery taste. reheat your brewing vessel at the same time, before discarding all water pre-brewing.
  3. 0:00 - Start your timer! Pour 40g of water in a clockwise swirling motion and wet all the grounds.
  4. 0:15 - Pause. This allows the gasses to release.
  5. 0:25 - Pour 110g of water to total of 150g of water in the same motion as before.
  6. 1:10 - Pour 50g of water to total of 200g (you guessed it, in the same clockwise motion again!).
  7. 1:30 - Now take your v60 and swirl it a couple of times with your hand, thus agitating the wet grounds.
  8. 1:50 - Pour the remainder of the water to 270g (you know which motion by now).
  9. 2:00 - Agitate again! We want those grounds to be really annoyed!
  10. 3:00 - Brew should have stopped dripping and be complete.
  11. Tada! Enjoy!

Need a bag? - GRAB ONE HERE

 

 


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