Washed El Jardín Colombia - 225g Recipe
El Jardín is a solid black coffee choice; if you love modern single-origin espresso but want to jam out to something classic, this is your coffee. This is a Jorge Rojas & Neighbors coffee. This Caturra was collected by neighboring farms and blended together to get a set price and make sales for EVERYBODY. If you love Jorge Rojas's coffees, this one will not disappoint.
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Ingredients
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Coffee & Water
Equipment & optional
Method
Coffee & Water
- 1
Dose & grind
Weigh 18 g of El Jardín Colombia whole beans. Grind to a medium-fine consistency — slightly finer than table salt, similar to granulated sugar for a V60. Consistency should allow a 2:30 to 3:00 total brew time.
- 2
Preheat & rinse
Boil filtered water and allow to sit ~30 seconds to reach ~93–95°C. Place the paper filter in the V60 and pour 50 ml of hot water through the filter to rinse it and preheat the dripper and server. Discard rinse water.
- 3
Bloom
Place ground coffee into the rinsed filter and tare your scale. Start your timer and pour 36 ml of hot water (twice the coffee mass, 2:1 ratio) evenly to saturate all grounds within 10 seconds. Allow to bloom for 30–40 seconds to release CO2 and let flavors open.
- 4
Main pour
At 40 seconds, begin pouring in a slow, steady spiral from the center outward until the scale reads 200 ml total (including bloom water). Aim to keep the water level even and avoid pouring directly onto the filter walls. This pour should take about 45–60 seconds.
- 5
Finish pour
At around 1:30–1:40 on the timer, pour the remaining water up to 300 ml total. Use gentle spirals to maintain an even extraction. Stop pouring when you reach 300 ml.
- 6
Drawdown & serve
Allow the coffee bed to finish dripping; target total brew time is 2:30–3:00. When dripping slows to a few drops per second, remove dripper, give the coffee a gentle swirl in the server, and pour into your preheated cup. Taste: expect a classic, balanced single-origin profile with clear sweetness, bright but controlled acidity, and a solid black-coffee body that reflects Jorge Rojas' style.
Equipment & optional
- 7
If using a different brewer (Chemex, Kalita, Aeropress) adjust grind and brew ratio: keep coffee to water ratio at 1:16–1:17 (18 g : 288–306 ml) and aim for a similar total contact time (2:30–3:30 for pour-overs, shorter for Aeropress). Use the burr grinder for consistent particle size; a gooseneck kettle improves pour control; a scale and timer ensure reproducible results.
- 8
To make an espresso-style drink with this coffee (not covered in the main recipe): start with 18–20 g dose, fine espresso grind, yield 36–40 g brew in ~25–30 seconds. This coffee is described as an excellent single-origin espresso if you prefer that preparation; adjust grind and dose accordingly.