Jorge Rojas Washed Caturra Recipe

Heat extra hot water to 94–96°C (201–205°F). Use this water to preheat the brewer (V60, Chemex, or dripper), carafe or server, and to rinse the paper filter. Discard rinse water.

Place the empty, rinsed brewer and server on the scale and tare to zero.

Grind 20 g of Jorge Rojas Washed Caturra to a medium-fine grind appropriate for pour-over: texture similar to granulated sugar. Adjust slightly coarser if extraction is fast (<1:40) or finer if slow (>2:30).

Place the ground coffee into the pre-rinsed filter in the brewer. Level the grounds gently so they sit evenly.

Bloom

Start the timer at 0:00. Pour 40 ml of water (twice the coffee weight) evenly over the grounds to saturate them. Allow coffee to bloom for 30–45 seconds to release CO2.

First pour

At 0:45–0:50, pour additional water in a slow, steady concentric or back-and-forth motion until the scale reads 160 ml total (including bloom water). Aim to keep the water level even and avoid pouring directly on the filter paper.

Second pour

At 1:30–1:45, pour again to bring the total to 260 ml. Continue steady pouring, maintaining an even extraction across the bed.

Final pour and drawdown

At 2:15–2:30, pour the remaining water up to 320 ml total. Stop pouring and allow the coffee to finish draining. Target total drawdown (when water stops dripping) between 2:30 and 3:00 minutes. If drawdown is much quicker, grind finer; if much slower, grind coarser.

Remove the brewer, discard the grounds and filter. Swirl the carafe gently and serve immediately to preserve aroma and acidity.

Tasting notes: Jorge Rojas Washed Caturra typically exhibits bright acidity, floral and citrus notes with a clean, tea-like body. Adjust brew ratio, grind, and drawdown time on future brews to emphasize clarity or body as preferred.