A bright, fruity pour-over featuring Ugandan Bugisu beans with their natural wine-like notes, topped with a delicate sea buckthorn and verbena-infused whipped cream. The anaerobic processing brings out tropical fruit flavors that pair beautifully with the tart, citrusy snowcap.
MethodV60
Prep time10
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp205°F
Prepare the Snowcap
- Steep verbena leaves in 2 tbsp hot water for 5 minutes, strain
- Whip cream with sea buckthorn juice, verbena tea, and powdered sugar until soft peaks form
- Chill until ready to serve
Brew the Coffee
- Rinse V60 filter with hot water and discard
- Add ground coffee to filter, create small well in center
- Start timer, pour 50ml water in circular motion for bloom (30 seconds)
- Pour remaining water in 3 stages: 150ml at 0:45, 100ml at 1:30, final 50ml at 2:15
- Total brew time should be 3:30-4:00 minutes
- Top with a dollop of sea buckthorn-verbena snowcap