May 18 2019 10 mins
Enjoy a cup of Peru El Huayacan from Jubilee Roasting Company this weekend as we talk about Specialty Coffee and what makes it so special in the first place.
I brewed it in a Chemex, which is a favorite pour-over method of mine for its clarity. If you have a Chemex and want to follow along, I brewed 46g of medium coarse Peru El Huayacan with 700ml of hot water, just off boil. I let the coffee bloom in 150ml for 45 seconds before adding another 300ml of water. At a minute and 45 seconds I added the remaining 250ml of water, pulling the filter and ending the brew at a cumulative 4 minutes.
In simplest terms, Specialty Coffee refers to coffee that receives a specific score when being graded by professional tasters. In Episode 03, we dive into how those scores are given, and what they mean in a broader sense. Listen wherever you get your podcasts, and learn to enjoy your coffee more!