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Coffee recipe

Timor-Leste Ermera Sous-Vide Bloom Brew with Prickly Pear Tepache Float

Pour Over Difficulty: Advanced Total: 35 Serves: 1
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MethodPour Over
Prep time25
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp195°F

A unique pour-over featuring Timor-Leste coffee with controlled blooming technique and a refreshing prickly pear tepache float. The sous-vide bloom method ensures even extraction while the tepache adds fruity complexity and effervescence to this exotic coffee experience.

Sous-Vide Bloom Preparation

  1. Seal 22g ground coffee with 50ml of 195°F water in vacuum bag
  2. Sous-vide at 195°F for 4 minutes to create controlled bloom
  3. Remove and let rest for 2 minutes

Pour Over Brewing

  1. Place V60 filter and rinse with hot water
  2. Add bloomed coffee grounds to filter
  3. Start timer and pour remaining 300ml water in circular motions
  4. Pour in 3 stages: 100ml at 0:00, 100ml at 1:30, 100ml at 3:00
  5. Total brew time should be 4:30-5:00

Tepache Float

  1. Mix prickly pear juice, tepache, lime juice, and agave
  2. Gently float mixture on top of hot coffee
  3. Serve immediately with spoon for mixing