Making Coffee With...

Making Coffee with Lorenzo Perkins

Lorenzo Perkins: Sweet beard, better coffee

Lorenzo Perkins: Sweet beard, better coffee

DCC: Tell us a little about the coffee you used at the Brewers Cup.

LP: It’s from Finca San Jose in San Juan Sacatepuez, Chimaltenango, Guatemala. 1900 MASL, red bourbon, washed, patio dried, and delicious. We’ve been buying this coffee from the Sanchez family since 2006, and this past year Guillermo took over the majority of operations from his father. It is processed at a mill owned by Luis Pedro Zelaya, who is incredible at what he does, as well.

DCC: What attracted to you that coffee? What flavors were you trying to showcase?

LP: It is an unbelievably complex and dynamic coffee, really one of the best Guatemalan coffees I’ve ever had. In a lot of ways, it actually reminds me of a really good Kenya. It starts with a vibrant black tea/oolong tea aroma and has a blackberry/currant jamminess throughout. It has a wonderful silky, creamy body, and when it cools, the acidity pops even more, but it is tamed by some really delicious anise and cardamom notes.

DCC: What, if any, were some of the other coffees you were considering using.

LP: For me, this was a pretty obvious choice. We have a bunch of delicious coffees from great producers, but this is really the one that I knew I had to brew.

DCC: Is the coffee available retail?

LP: Absolutely! And at less than $14 a bag, it’s a steal. You can find it on our website or at coffee shops around town.

Working his magic

Working his magic

DCC: What brew method did you use at the Brewers Cup?

LP: I used the Kalita Wave 185 Stainless Steel dripper because it’s the jam. And, we sell them on our website.

DCC: What made you decide to go with the Kalita over other brew methods?

LP: Because it’s the jam. Seriously. It’s very forgiving, but still allows for some intense manipulation of flavors by changing just a few subtle things. I also just wanted to take my favorite brew method, brew it up like I do every day, and see what the judges would say. For me, it was very much a calibration more than a competition in that I wasn’t gunning for a win; I was really just looking for feedback on my coffee and my method.

Now on to the fun part…

What You’ll Need:
Delicious Coffee from Finca San Jose Ocana
200 F Water
Kalita Wave Pot 1L Kettle
Kalita Wave 185 Stainless Steel Dripper
Filters (KW 185, duh)
Kalita Wave 500 mL Glass Server
Jennings CJ-4000 Scale (or any scale with at least 1 g resolution and 2 kg capacity)
Timer
Mad Skilz

Steps:
Place filter in dripper, and rinse with ~200g of hot water.
Add 28g of delicious coffee, and shake gently to even coffee grounds. Place dripper on the server and all of it on the scale.
Add 60g of brew water. Let the bloom collapse (usually 30-45 seconds).
Add 60g of water in 10 seconds. Let drain for 10 seconds.
Repeat pulse-pour cycle until you have reached 450g of water. The final brew time should be around 3:30, with a TDS% of 1.35-1.4.
Swirl coffee in server.
Make uncomfortably long eye contact while pouring the coffee into the cup.
Serve, or enjoy it yourself you greedy sonofa…

You can follow Lorenzo on twitter @LorenzoPerkins, and follow Cuvee @CuveeCoffee.
Go to http://www.CuveeCoffee.com to purchase anything listed in the “What You’ll Need” section (sans water, timer, and Mad Skilz). Or, if you are just need the coffee, Oddfellows retails the San Jose Ocana and other awesome roasts from Cuvee.

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