An artisanal pour-over showcasing Peru’s rare Maragogipe beans through ancient sand filtration. The coffee’s natural chocolate-citrus notes are enhanced by mineral-rich birch sap sweetness and nutty buckwheat foam, creating a complex terroir-driven experience that highlights the bean’s exceptional size and flavor clarity.
MethodPour Over
Prep time15
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp195°F
Instructions
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1
<h2>Preparation</h2> <ol><li>Toast buckwheat groats in dry pan for 3-4 minutes until golden and fragrant</li><li>Steep toasted buckwheat in 50ml hot water for 5 minutes, strain liquid</li><li>Whisk buckwheat liquid vigorously to create light foam, set aside</li><li>Rinse sand thoroughly and place in fine mesh strainer over dripper</li></ol> <h2>Brewing Process</h2> <ol><li>Grind Maragogipe beans to medium-fine consistency</li><li>Place paper filter in dripper, rinse with hot water</li><li>Add sand layer above filter, rinse again to settle</li><li>Add ground coffee on top of sand bed</li><li>Create small well in center of coffee grounds</li><li>Start timer, pour 50ml water in slow spiral for bloom (30 seconds)</li><li>Continue pouring in 3 stages: 100ml at 1:00, 100ml at 2:30, 100ml at 4:00</li><li>Total brew time should be 5-6 minutes</li><li>Stir birch sap into finished coffee</li><li>Top with buckwheat foam and serve immediately</li></ol>