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Peru Pepe y los silvas

Coffee of the month March 2025
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About coffee

Source: Peru, Cajamarca
Farm: Quanda
Producer: Silvestre Llanos and Family
Process: Washed and Fermented
Variety: Caturra
Altitude: 1750m
Toaster: Sgt. Martinho

FRENCH PRESS

COFFEE: 18g
WATER: 300g

  1. Heats the water to 94ºC;
  2. Grind 18g of coffee - coarse grind (like coarse sea salt);
  3. Warm your French Press slightly with hot water and discard the water before you start;
  4. Place the ground coffee in the French Press and pour in 60g of water to start the blooming process - stir lightly with a spoon or bamboo spatula to make sure all the beans are wet;
  5. Wait 30 seconds - this phase helps to release the gases and prepares the coffee for a more balanced extraction;
  6. Pour in the remaining water in gentle circular movements until you reach a total of 300g;
  7. Put the lid on (without pressing the plunger) and wait 4 minutes;
  8. Press the plunger gently, without excessive force, and it will do.

PRO TIP: Serve immediately to avoid over-extraction - if you're not going to drink it all, transfer it to another thermal container.

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