Laos Bolaven Plateau Tagine Sand-Bath Brew with Umeboshi Brine Microfoam

Preparation

1. Fill tagine base with clean sand and heat on stovetop over medium-low heat for 10 minutes
2. Grind coffee beans to medium-fine consistency
3. Heat water to 185°F in gooseneck kettle
4. Mix umeboshi brine with 2 tbsp hot water, set aside

Brewing Process

1. Place V60 dripper on heat-safe server, insert filter
2. Nestle the server into the heated sand in tagine base
3. Rinse filter with hot water, discard rinse water
4. Add ground coffee to filter, create small well in center
5. Start timer, pour 60ml water in circular motion for bloom (30 seconds)
6. Continue pouring in slow, steady spirals every 30 seconds until all water is used
7. Total brew time should be 4-5 minutes

Microfoam Preparation

1. Whisk umeboshi brine mixture vigorously until frothy
2. Add pinch of salt to stabilize foam
3. Gently spoon microfoam over finished coffee