Camino Andino - Colombian Speciality coffees

Speciality coffees are coffees that are distinguished by characteristics of origin, preparation or sustainability in their production.

For us, a Colombian speciality coffee must meet two basic conditions: a high cup quality, defined objectively and methodically, with a cup score of more than 84, and full traceability to the specific origin. When we talk about coffees with a high score, they meet the following conditions

  1. They are very clean, with a sweet sensation and high acidity.
  2. They are incredibly complex aromatically.

The traceability of each batch is important not only to tell the story of each coffee and to know the factors that determined its quality, but also to ensure that its marketing is fair to the producer.

 

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Chemex

The type of extraction used by the Chemex is drip extraction. This is an extraction in which the water comes into contact with the coffee particles and, with the help of gravity, extracts the soluble solids from the coffee. Extraction is always carried out with hot water. The paper filter helps to bring out the cleanliness and sweetness of the coffee, as it does not allow as many particles to pass through.


Preparation:
Preparation in the Chemex involves several steps. It uses 32 grams of coffee per 400 ml of water.

  • First, the filter is placed in the Chemex. The side with the 3 parts of the filter goes next to the nozzle. The Chemex is round and has no sides.
  • The filter is then moistened to expand the fibre and remove any papery flavours, this also serves to preheat the method.
  • The 32 grams of coffee (medium grind) are then added and a pre-infusion is made with 64 ml of water (the pre-infusion helps to moisten all the coffee particles and make the extraction more homogeneous). The pre-infusion should last about 50 seconds.
  • We add water until we reach 250 ml, making gentle circular turbulence, and we wait that it makes the extraction until minute 2.
  • Add the remaining 86 ml of water, creating slow turbulence, and wait until minute 3 or 3:30 for the drink to finish filtering. Remove the filter and serve the drink.

French Press

The extraction method used with the press is based on steeping. The press extracts the soluble solids from the coffee, which has been in contact with water for a certain period of time, with a small amount of pressure applied by the plunger. The metal filter that the press has allows the body and stronger aromas of the coffee to come out because the filter allows more fine particles to pass through.

Preparation:
Press coffee is made with 18 grams of coffee per 240 ml of water.

  • The coffee is first placed in the press (coarse grinding).
  • A pre-infusion is made with 50 ml of water for 30 seconds.
  • The remaining 190 ml of water is then added to the coffee in a circular motion to create circular turbulence.
  • We let it infuse for 4 minutes, since the coffee received the first drop of water.
  • After 4 minutes, gently lower the piston and serve the drink.

Siphon

The Siphon uses vacuum as the extraction method. When the water is boiled, it rises to the upper chamber and comes into contact with the coffee. When the flame is turned off, the lower container sucks up the water, leaving the coffee particles separated from the beverage. It has the peculiarity that the temperature of the water is just at boiling point when the coffee is extracted, which is not the case with any other method.

Preparation:
The siphon is made with 30 grams of coffee per 400 ml of water.

  • Pour the water, preferably hot, into the spherical part of the siphon, place the upper part of the siphon on top and switch on the alcohol burner or the electric grill.
  • Wait for the water to boil and close the lid; when all the water has risen, add the coffee and wait for 2 minutes and 30 seconds.
  • At the end of this time, remove the heat source, filter the drink and serve.

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