A bright, fruity pour-over featuring Ugandan Bugisu beans with their natural wine-like notes, topped with a delicate sea buckthorn and verbena-infused whipped cream. The anaerobic processing brings out tropical fruit flavors that pair beautifully with the tart, citrusy snowcap.
MethodV60
Prep time10
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp205°F
Instructions
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1
<h2>Prepare the Snowcap</h2> <ol><li>Steep verbena leaves in 2 tbsp hot water for 5 minutes, strain</li><li>Whip cream with sea buckthorn juice, verbena tea, and powdered sugar until soft peaks form</li><li>Chill until ready to serve</li></ol> <h2>Brew the Coffee</h2> <ol><li>Rinse V60 filter with hot water and discard</li><li>Add ground coffee to filter, create small well in center</li><li>Start timer, pour 50ml water in circular motion for bloom (30 seconds)</li><li>Pour remaining water in 3 stages: 150ml at 0:45, 100ml at 1:30, final 50ml at 2:15</li><li>Total brew time should be 3:30-4:00 minutes</li><li>Top with a dollop of sea buckthorn-verbena snowcap</li></ol>