Pour Over - anaerobic coffee

Sometimes, a single recipe is used for all coffees, and it can either succeed or fail. When extracting coffee, whether it's washed or natural, grown at high or low altitudes, with light or medium roasting, many variables come into play.

Today, we're specifically discussing the extraction of a natural anaerobic coffee. It's been almost a year since I've been extracting nearly daily from anaerobic natural Colombian coffees.

The very first one was a Pink Bourbon, sourced from CATA export, from the Caldas department and produced by Luis Valdés.

The first time I tasted this coffee was 3-4 weeks after roasting. However, that wasn't enough degassing time. The coffee wasn't drinkable. I only found a bitter and flat note. I tried it with Origami and tested several recipes and filter types. Firstly, it's important to note that this coffee was roasted in a Diedrich 25 kg , with a batch size of 12 kg. Even though it wasn't roasted in a Loring, this coffee was roasted with plenty of airflow. I noticed that the coffee continued to degas even after 2 months post-roasting. So, I decided to stop brewing it and try again a few weeks later. By the 11th-12th week, the coffee had become much smoother. That's when I started working on the recipe for Origami.

Here are the characteristics of the coffee:

• Pink Bourbon 
• 1.500-1.700 MSL
• ANAEROBIC PROCESS, THE CHERRIES ARE PUT IN SEALED PLASTIC BAG FOR 9 DAYS.

87°C 

Temperature is a catalyst in coffee extraction. High temperatures can contribute to degassing the coffee. After the bloom, the water can penetrate and cross the coffee quickly. However, when your coffee was roasted couple of months ago, you can try to do a fast and low-temperature bloom. 

finer

The coffee was roasted 12 weeks ago, so I could grind it finer without any issues with low temperature. I wanted to push the extraction while maintaining a good extraction time to avoid developing sour notes.

 

fast ( bloom + 2 pours)

The final recipe was:

- 15g of coffee

I started with 30g of water in 15 seconds, then I waited until 30 seconds and added water up to 120g from 30 to 50 seconds. At 1 minute and 10 seconds, I added 150g of water to reach a total of 250ml, doing so from 1 minute and 10 seconds to 1 minute and 45 seconds (maximum 2 minutes).

 

cup

The cup was clean and fruity. The strawberry note was intense and too strong. When the coffee cooled down, I noticed a dark chocolate note with a hint of berries. Occasionally, when the coffee was cold, there was an unpleasant hint of alcohol, but most of the time, it resembled a fruity juice.

 

Conclusion

I've heard some baristas who also prefer low temperatures and just three pours. I don't like to generalize about coffee too much, but it could serve as a basis to adapt your pour according to your coffee. Well, that's the fun part about coffee; each one is completely different

 

Jorge Mario

Paris, 08/04/2024