An artisanal pour-over showcasing Peru’s rare Maragogipe beans through ancient sand filtration. The coffee’s natural chocolate-citrus notes are enhanced by mineral-rich birch sap sweetness and nutty buckwheat foam, creating a complex terroir-driven experience that highlights the bean’s exceptional size and flavor clarity.
MethodPour Over
Prep time15
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp195°F
Preparation
- Toast buckwheat groats in dry pan for 3-4 minutes until golden and fragrant
- Steep toasted buckwheat in 50ml hot water for 5 minutes, strain liquid
- Whisk buckwheat liquid vigorously to create light foam, set aside
- Rinse sand thoroughly and place in fine mesh strainer over dripper
Brewing Process
- Grind Maragogipe beans to medium-fine consistency
- Place paper filter in dripper, rinse with hot water
- Add sand layer above filter, rinse again to settle
- Add ground coffee on top of sand bed
- Create small well in center of coffee grounds
- Start timer, pour 50ml water in slow spiral for bloom (30 seconds)
- Continue pouring in 3 stages: 100ml at 1:00, 100ml at 2:30, 100ml at 4:00
- Total brew time should be 5-6 minutes
- Stir birch sap into finished coffee
- Top with buckwheat foam and serve immediately