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Panama, Baru

Coffee of the month February 2024
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About coffee

Source: Panama, Baru Black Mountain
Farm: Ezequiel Batista
Process: Natural
Variety: Red Catuaí, Red Caturra
Altitude: 1500 m
Toaster: Senzu

Recipe for Chemex

Coffee 34g
Water 550g

  1. Prepare the Chemex, filter and server;
  2. Wet the filter with water so that it adheres well to the surface;
  3. Moi 34g of coffee - medium/coarse grind (a little coarser than fleur de sel and a little finer than coarse salt);
  4. Discard the Chemex water that was used to wet the filter;
  5. Place the ground coffee in the filter, ensuring a level bed, and pour 100g of 10" water over the coffee with circular movements from the center outwards. Make sure the water covers all the coffee;
  6. Wait for up to 1' of infusion;
  7. Pour up to 225g of water over the coffee, using circular movements, at a speed of 6 grams of water per second, up to 2'30".
  8. At 3′, pour up to 550g of water over the coffee, with circular movements, at a speed of 6 grams of water per second, until 3'30".
  9. Gently shake the Chemex in a circular motion to settle the coffee bed.
  10. This is useful when the coffee grounds have not accumulated any water.

PRO TIP: Keep an eye on the water level in the coffee. If you notice that the water is passing through the coffee too quickly, slow down the flow of water to maintain consistency throughout the process.

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