Sunday, December 26, 2021

Sweet and Sour Coffee

Like every coffee aficionado, I'm always trying to make the perfect cup of coffee. Yesterday, I formulated a blend I call “Sweet and Sour Coffee.” If you want to try it, instructions are below:

Using a stainless steel French Press, steep the following whole beans for five minutes (or longer, depending on the size of the French Press) in the following percentages:

40% Chiapas or Veracruz (Mexico, medium)
20% Sumatera (Indonesia, dark)
40% Andes or Cuzco (Peru, light)

Want more sour? Increase the percentages in favor of Sumatera.

Want more sweet? Increase the percentages in favor of Andes or Cuzco.

Making a perfect cup of coffee isn’t easy because water type, water temperature, steeping time, and whole bean quality can be unpredictable. Peru currently makes some of the best arabica light roasts, but just one bad season can cause country flavor profiles to change.

© Matthew Mehdi Rafat (December 2021)

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