On a recent trip to Peru, we encountered a new way of drinking coffee. Peru is known for is nice rich beans that can have a thickness to it when brewed. When paired with their cold brewing system, the results are delicious. When I first asked for coffee at our hostel I was pleasantly surprised by its thickness which was enhanced by their use of evaporated milk for creamer. The cup was lukewarm, but incredibly tasty. Little did I know I was a bit of a dumb a** and was supposed to add some hot water. Our group made the same mistake at a small restaurant where we were served a small carafe of coffee concentrate which only filled one our cups. When we requested another carafe the server seemed a bit puzzled as to how we finished the last one off so quickly. Then we learned the little hot water trick….doh! What I love about this coffee is that it has a natural sweetness and thickness to it. Also you can modify how strong you want your coffee by adding more or less water. After a little research, I learned that the Peruvian way of coffee brewing is called cold press brewing. Basically a thick concentrate is made by letting grounds steep in cold water overnight. Mastering this technique will be my next endeavor. Review on home brewing to come!
Filed under: Uncategorized
