Oaxaca - Whole Beans 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 additions
Method
Preparation
- 1
Water and equipment prep
Heat 1000 ml filtered water to 93°C (just off boil). If you don't have a thermometer, bring to a boil and let sit ~30 seconds. Place your brewing device, carafe, and cup on the scale and tare. If using paper filters, rinse with hot water to remove paper taste and to preheat vessel.
- 2
Weigh coffee
Weigh 60 g Oaxaca whole beans on the scale. This recipe yields about 4–5 cups (≈800–900 ml brewed coffee) depending on brew method and retention; adjust ratio if you want stronger or weaker coffee. The ratio here is 1:16 (coffee:water by weight).
Grinding
- 3
Grind size
Grind beans immediately before brewing for freshness. Use a medium grind for pour-over (V60) — similar to table salt; slightly coarser for Chemex, and coarser still for French press. For automatic drip use medium-fine to medium depending on machine. Aim for consistency from a burr grinder.
Brewing (Pour-over example - V60)
- 4
Set dose and bloom
Place ground coffee (60 g) in the filter in the V60. Start timer and pour 120 g (ml) of the 93°C water evenly to saturate grounds (bloom). Let bloom for 30–45 seconds to allow degassing — this releases floral and fruity aromatics.
- 5
Main pour
After bloom, pour in stages in concentric circles, avoiding the paper edge. Add water to reach 480 g at 1:8 of total (this is stage 1 of several), pause briefly, then continue pouring to reach the full 960–1000 g. Pour slowly and steadily so total brew time is 3:15–3:45 minutes. Adjust pour speed or grind coarseness to hit target time: finer grind increases time, coarser decreases.
- 6
Finish
When dripping slows to a light drip, remove filter and discard grounds. Swirl or decant the brewed coffee into a server to stop extraction and even out flavors.
Brewing (Alternate methods)
- 7
Chemex
Use a coarser grind than V60. Use same 1:16 ratio (60 g coffee : 960 ml water). Rinse filter, bloom with 120 ml water for 30–45 seconds, then pour slowly to reach total in about 3:30–4:30 minutes. Expect cleaner cup with pronounced floral notes.
- 8
French press
Use a coarse grind. Use 60 g coffee : 960 ml water. Bloom by pouring 120 ml hot water, stir gently, then fill to the top. Steep 4 minutes, then press slowly. This method produces fuller body and accentuates dried fruit and piloncillo-like sweetness.
- 9
Automatic drip
Use medium grind and the same 1:16 ratio. Follow machine dosing instructions; brewed time will vary. Expect balanced acidity and sweetness, similar to tasting notes.
Tasting and serving
- 10
Pour into warmed cups. Smell the aroma first to appreciate the floral and fruity notes. Taste small sips, noticing the balanced acidity and piloncillo-like sweetness followed by dried fruit notes. If the cup is too bright, try slightly coarser grind or shorter contact time. If too flat, slightly finer grind or longer extraction.
- 11
For sweet accentuation, pair with a small piece of piloncillo or mild baked good. For a cleaner palate, enjoy black to best perceive the coffee's floral and dried-fruit profile.