Chiapas Recipe

Weigh and warm

Weigh 20 g of Chiapas medium-roast whole beans. Preheat your brewer (Chemex, V60, French press, or drip) and cup by rinsing the filter and vessel with hot water; discard the rinse water. This helps stabilize temperature.

Grind

Grind the beans to the appropriate grind size for your chosen method: pour-over (medium-fine) — somewhat like table salt; French press (coarse) — chunky; drip (medium). Aim for a consistent grind. Recommended: for 20 g dose and 320 ml water use a medium-fine grind for pour-over.

Bloom

Place a paper filter in the pour-over cone and set on the carafe or cup. Add the ground coffee and gently shake to level the bed. Start a timer. Pour 40 ml of water (about twice the coffee weight) heated to 92–96°C over the grounds to saturate evenly. Let bloom for 30–45 seconds to allow CO2 to escape.

Main pour

After the bloom, in slow concentric circles or gentle back-and-forth pours, add the remaining 280 ml water in 2 pours (about 140 ml each) or gradually over 1.5–2 minutes. Keep the water level consistent and avoid pouring directly on the filter paper. Total brew time should be about 2:30–3:30 minutes for pour-over.

Finish and rest

When the water has drained through the bed and the flow slows to a drip, remove the dripper and discard the grounds and filter. Swirl the brewed coffee in the carafe gently to homogenize.

Pour the brewed Chiapas coffee into your preheated cup. Taste it black first to appreciate the origin's characteristics (notes often include bright acidity, chocolate/cocoa undertones, and gentle fruit or floral hints depending on the lot).

Optional: If you prefer milk, add 60 ml steamed or warmed milk to make a small latte-style drink. Sweeten to taste with about 1 tsp sugar or your preferred sweetener. Stir gently and cup.