Oaxaca - Ground Recipe
A Symphony of Oaxaca Mastery Origin – Select Blend featuring high-altitude coffee beans from the state of Oaxaca. Altitude – 900 – 1400 meters above sea level Species – Coffea arabica L. Roast – Medium American Taster's Experience – Floral and fruity aroma, balanced acidity, sweetness resembling piloncillo with notes of dried fruits.
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Ingredients
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Coffee
Water
Optional finishing
Method
Brewing - Pour Over (recommended for floral & fruity clarity)
- 1
Prepare equipment and water
Bring filtered water to a near-boil and let it rest until about 93°C (200°F). If you don’t have a thermometer, bring to a boil and rest for 30 seconds. Preheat your pour-over brewer (V60 / Kalita / Chemex) and server by rinsing with hot water; discard the rinse water.
- 2
Weigh and add coffee
Weigh 30 g of Oaxaca ground coffee (medium grind). Place a rinse-filter in the dripper and add the ground coffee, leveling the bed so grounds are even.
- 3
Bloom
Start the brew by pouring 60 ml of the 93°C water evenly over the grounds to fully saturate them. Allow the coffee to bloom for 30–45 seconds. This releases trapped CO2 and helps concentration of flavors like floral and fruity notes.
- 4
First pour
After the bloom, pour water in a slow, steady spiral from the center outward up to 250 ml total (including bloom water). Aim for gentle, even pouring to maintain an even extraction; pause as needed to keep water level consistent without overflowing.
- 5
Second pour and finish
When the water level drops, continue pouring to reach a total of 500 ml. Complete the pour within 2:00–2:30 minutes total brew time. Allow all water to drain through; total contact time should be about 2:30–3:30 minutes depending on grind and dripper. The finished cup should showcase balanced acidity, floral aroma, and sweetness like piloncillo with dried fruit notes.
Serving and optional finishing
- 6
Swirl the brewed coffee in the server to homogenize. Pour into pre-warmed cups and smell the floral-fruity aroma before tasting.
- 7
If desired, sweeten lightly with 1 tsp piloncillo or dark brown sugar to accentuate the natural piloncillo-like sweetness. Stir until dissolved.
- 8
Garnish with a single small piece of dried fruit (raisin or dried fig) on the saucer or briefly place in the cup to amplify dried fruit notes. Serve immediately.