Method
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
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
