Peruvian Maragogipe Sand-Filtered Pour-Over with Birch Sap & Toasted Buckwheat Foam

Preparation

1. Toast buckwheat groats in dry pan for 3-4 minutes until golden and fragrant
2. Steep toasted buckwheat in 50ml hot water for 5 minutes, strain liquid
3. Whisk buckwheat liquid vigorously to create light foam, set aside
4. Rinse sand thoroughly and place in fine mesh strainer over dripper

Brewing Process

1. Grind Maragogipe beans to medium-fine consistency
2. Place paper filter in dripper, rinse with hot water
3. Add sand layer above filter, rinse again to settle
4. Add ground coffee on top of sand bed
5. Create small well in center of coffee grounds
6. Start timer, pour 50ml water in slow spiral for bloom (30 seconds)
7. Continue pouring in 3 stages: 100ml at 1:00, 100ml at 2:30, 100ml at 4:00
8. Total brew time should be 5-6 minutes
9. Stir birch sap into finished coffee
10. Top with buckwheat foam and serve immediately