Recipe: Myanmar P-ao Village Coffee
It is common to come across specialty coffee and see descriptions that encapsulate terms like “interesting” and “exciting,” but this coffee from Myanmar is well-deserving of both of these titles. Its anaerobic processing method accentuates and brings out the coffee cherry’s fruit notes. Expect to find deep notes of raspberry, blueberry, cherry and plum – fruit in a cup!
It is a cup to be enjoyed while the coffee cools and the notes become more prominent. At the risk of hyperbole, coffees like this are a special occasion unto themselves. They show their true potential when brewed with intent and you take a few moments out of your day to savour your coffee.
Due to this, we are going to be sharing a recipe for a smaller cup of coffee. It is perfect for that mid-afternoon coffee break. An added benefit is that for us coffee addicts itching to try new coffees, recipes like this allow more cups of different coffee to be made in a day….and that’s a win in our books!
Here is what you need
- 13.5g of Myanmar P-ao Village coffee
- A conical brewer (aka a coffee dripper)
- 210ml of water, about 30 seconds off boil (~93 degrees Celsius).
This is the simple brew: pour 40g of water in a circular motion and ensure all of the coffee grounds are wet. Let the wettened coffee “bloom” for 40 seconds.
At 40 seconds, once again pour in a circular, gentle motion up to 140g. Pay attention to the colour of the slurry – you are looking for a consistent colour, which points to even extraction.
At 1:20, do one more final, circular, gentle pour up to 210g.
- Once you have completed this pour, pick your conical dripper up and give the contents of the dripper a swirl before placing the dripper back down with a ‘thunk.”
Your work is now done! Let the water draw down and prepare to indulge. Your total brew time should be 2:20-2:30. Pour your fresh brew into a warm cup and allow your mind to wander for a few minutes as you enjoy this unique coffee.