How to Brew Our Excellent Coffee Offerings

por Christopher Worsham

Your Guide to Brewing CUPA’s Exceptional Coffees

Welcome to CUPA’s brewing guide! Each coffee we offer is crafted to highlight its unique origin, processing method, and flavor profile. To help you get the most out of your beans, we’ve detailed recipes and tips for each coffee, focusing on the brew methods that showcase them best. Let’s get brewing!

 

Nicaragua Natural – For Filter Brewing

  • Brew Method: V60

  • Recipe:

    • Coffee-to-Water Ratio: 1:16 (20g coffee to 320g water)

    • Grind Size: Medium-fine, similar to table salt

    • Water Temperature: 200°F (93°C)

  • Instructions:

    1. Rinse the filter with hot water and discard the rinse water.

    2. Add 20g of coffee to the filter.

    3. Bloom with 40g of water, letting it sit for 30 seconds.

    4. Slowly pour the remaining water in concentric circles, finishing around 2:30 minutes.

    5. Enjoy vibrant notes of tropical fruits and a smooth, clean finish.

 

Ethiopia – For Filter Brewing

  • Brew Method: Kalita Wave

  • Recipe:

    • Coffee-to-Water Ratio: 1:15 (25g coffee to 375g water)

    • Grind Size: Medium-coarse, resembling sea salt

    • Water Temperature: 205°F (96°C)

  • Instructions:

    1. Rinse the filter and discard the rinse water.

    2. Add 25g of coffee to the filter.

    3. Bloom with 50g of water and let it sit for 30-45 seconds.

    4. Slowly pour the remaining water in a spiral motion, finishing in 4:00 minutes.

    5. Taste the vibrant floral and citrus notes this coffee is known for.

 

Uganda – For Filter Brewing

  • Brew Method: Aero Press

  • Recipe:

    • Coffee-to-Water Ratio: 1:17 (17g coffee to 290g water)

    • Grind Size: Medium, similar to sand

    • Water Temperature: 198°F (92°C)

  • Instructions:

    1. Insert the filter into the Aeropress cap, rinse with hot water, and assemble.

    2. Add 17g of coffee to the chamber.

    3. Pour 50g of water, stir, and let bloom for 30 seconds.

    4. Add the remaining water, stir, and place the plunger on top to create a vacuum seal.

    5. After 1:30 minutes, press slowly over 30 seconds.

    6. Savor the deep chocolate and berry notes.

 

El Salvador – For Espresso

  • Brew Method: Espresso Machine

  • Recipe:

    • Dose: 18g coffee

    • Yield: 36g espresso (1:2 ratio)

    • Brew Time: 28-30 seconds

  • Instructions:

    1. Grind finely, resembling powdered sugar.

    2. Distribute and tamp evenly.

    3. Extract 36g of espresso in 28-30 seconds.

    4. Relish the balanced caramel sweetness and almond undertones.

 

Nicaragua Washed – For Espresso

  • Brew Method: Espresso Machine

  • Recipe:

    • Dose: 19g coffee

    • Yield: 38g espresso (1:2 ratio)

    • Brew Time: 27-29 seconds

  • Instructions:

    1. Grind finely and distribute evenly.

    2. Tamp firmly.

    3. Brew for 27-29 seconds to yield 38g.

    4. Enjoy the crisp apple acidity and toffee sweetness.

 

Nicaragua Red Honey – For Milk-Based Beverages

  • Brew Method: Espresso Machine + Steamed Milk

  • Recipe:

    • Dose: 20g coffee

    • Yield: 40g espresso (1:2 ratio)

    • Milk: 6 oz steamed milk

    • Brew Time: 28-30 seconds

  • Instructions:

    1. Grind finely and tamp evenly.

    2. Pull a 40g shot in 28-30 seconds.

    3. Steam milk to a velvety microfoam consistency.

    4. Pour latte art and savor the chocolate forward & red fruit sweetness perfectly complemented by creamy milk.

 

Tips for Consistency

  • Use freshly roasted beans and grind just before brewing.

  • Invest in a high-quality burr grinder for consistent grind size.

  • Use filtered water for the best flavor.

  • Adjust grind size and ratios based on your taste preference.

 

Experiment and Share

Brewing coffee is an art and a science. Don’t hesitate to tweak these recipes to match your taste preferences. We’d love to hear how you’re enjoying CUPA’s coffees—share your brews with us on Instagram @drink_cupa

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