Coffee recipe

Timor-Leste Ermera Sous-Vide Bloom Brew with Prickly Pear Tepache Float

Pour Over Difficulty: Advanced Total: 35 Serves: 1

MethodPour Over

Prep time25

Coffee22g

Water350ml

Grind sizeMedium-Fine

Water temp195°F

A unique pour-over featuring Timor-Leste coffee with controlled blooming technique and a refreshing prickly pear tepache float. The sous-vide bloom method ensures even extraction while the tepache adds fruity complexity and effervescence to this exotic coffee experience.

Instructions

1
<h2>Sous-Vide Bloom Preparation</h2> <ol><li>Seal 22g ground coffee with 50ml of 195°F water in vacuum bag</li><li>Sous-vide at 195°F for 4 minutes to create controlled bloom</li><li>Remove and let rest for 2 minutes</li></ol> <h2>Pour Over Brewing</h2> <ol><li>Place V60 filter and rinse with hot water</li><li>Add bloomed coffee grounds to filter</li><li>Start timer and pour remaining 300ml water in circular motions</li><li>Pour in 3 stages: 100ml at 0:00, 100ml at 1:30, 100ml at 3:00</li><li>Total brew time should be 4:30-5:00</li></ol> <h2>Tepache Float</h2> <ol><li>Mix prickly pear juice, tepache, lime juice, and agave</li><li>Gently float mixture on top of hot coffee</li><li>Serve immediately with spoon for mixing</li></ol>

Ingredients

Timor-Leste Ermera coffee beans
22g
filtered water
350ml
prickly pear juice
60ml
tepache (fermented pineapple drink)
30ml
lime juice
1 tsp
agave nectar
1/2 tsp

Tips

<h2>Pro Tips</h2> <ul><li>If you don't have sous-vide, bloom normally with 50ml water for 45 seconds</li><li>Substitute tepache with kombucha if unavailable</li><li>The float should be at room temperature to create temperature layers</li><li>Timor-Leste coffee has earthy, herbal notes that pair beautifully with prickly pear</li><li>Adjust agave to taste - start with less and add more if needed</li></ul>