Washed El Jardín Colombia - 910g (2 Lbs) Recipe
Make Washed El Jardín Colombia - 910g (2 Lbs) Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Beans
Brewing (Per 2 lbs batch — makes ~256 fl oz brewed coffee)
Equipment & Optional Add-ins
Method
Storage & Preparation
- 1
Store whole beans
Keep the 2 lbs of Washed El Jardín Colombia whole beans sealed in an airtight container in a cool, dark place. For best freshness, use within 2–4 weeks of opening.
- 2
Decide brewing method
Choose your preferred brewer (drip, pour-over, French press or espresso). This recipe provides guidelines for multiple methods below. Make sure you have a burr grinder, scale, and appropriate filters or equipment ready.
Grinding (per brew)
- 3
Measure beans
Weigh whole beans for the amount of brewed coffee you want. Use a general brew ratio of 1:15 (1 g coffee to 15 g water) for balanced extraction. Example: for 1 liter (1000 g) water, use ~67 g coffee. Adjust ratio between 1:14 (stronger) and 1:17 (lighter) to taste.
- 4
Grind to brew method
Grind on a burr grinder just before brewing. Recommended grind sizes: - Pour-over (V60/Chemex): medium-fine to medium (slightly coarser for Chemex). - Drip machine: medium. - French press: coarse (to avoid over-extraction and silty cup). - Espresso: fine (use appropriate dose and yield). Adjust grind by small steps to correct under- or over-extraction.
Brewing - Pour-over (V60) — example
- 5
Dose and set up
For a single 16 fl oz (about 475 ml) pour-over: weigh 32 g coffee and 480 g water (1:15). Place a paper filter in the dripper, rinse it with hot water to remove paper taste and preheat the dripper and server, then discard rinse water.
- 6
Bloom
Add the 32 g freshly ground coffee to the filter. Start a timer and pour 64 g (double the dose) of water at ~94°C (200°F) to saturate grounds evenly. Allow to bloom for 30–45 seconds to release CO2.
- 7
Main pour
After the bloom, pour in slow concentric circles to reach 480 g total water by 2:30–3:00 minutes. Maintain a steady flow, avoiding pouring directly on the filter paper.
- 8
Drain and serve
Allow all water to drain through. Total brew time should be 2:30–3:30 minutes. Remove dripper, swirl or stir the server briefly, and serve immediately.
Brewing - French Press — example
- 9
Dose and grind
For 1 liter yield: weigh 67 g coffee and 1000 g water (1:15). Use a coarse grind to prevent over-extraction and sediment.
- 10
Bloom and steep
Add grounds to the French press, pour half the water (about 500 g) at ~94°C, stir gently to saturate, wait 30–45 seconds, then add remaining water. Place the lid with plunger up and let steep for 4 minutes total.
- 11
Plunge and serve
After 4 minutes, gently press the plunger down with steady pressure. Immediately decant the coffee to a server or cups to avoid continued extraction and bitterness.
Brewing - Drip Machine
- 12
Fill and brew
Use a medium grind. Add coffee to the machine's basket according to its capacity using the 1:15 ratio. Fill the reservoir with filtered water and start the brew cycle. Brew times vary by machine.
Brewing - Espresso (if espresso-roast and equipment)
- 13
Dose, grind and tamp
Use a fine grind and espresso machine. Typical starting point: 18–20 g dose for a double shot. Tamp evenly and lock the portafilter into the group head.
- 14
Brew
Target a 25–30 second extraction for ~36–40 g yield (1:2 ratio) as a starting point. Adjust grind and dose to taste.
Serving & Adjustments
- 15
Taste and adjust
Evaluate flavor for acidity, sweetness, and body. If coffee tastes sour/under-extracted, try a finer grind, higher brew ratio (more coffee), or longer contact time. If bitter/over-extracted, try a coarser grind, lower brew ratio, or shorter brew time.
- 16
- 17
Store leftover brewed coffee
Store brewed coffee in a sealed container in the refrigerator for up to 48 hours. Reheat gently; best flavor is from freshly brewed.