Roasted - Mexican HG EP

MeR-HGEP-0.5-FCR

Roasts next day. Ships within two business days

About the bean

We tend to regard this coolest of coffees as a summertime treat but cold brew is no new kid on the block. In the days before electricity, a beverage made with cold water offered the great advantage of a brew method that didn't require heat (or the risk of fire hazard). Dutch trading ships are said to have developed the technique as a way to prevent large quantities of brewed coffee from expiring during long sea voyages. The method took flight in popularity and refinement after it was introduced to Japan in the 1600s.

What we did

We opted to use Mexican HG EP for our cold brew recipe because we knew these beans were well suited to the job: refreshing, mild, nice body with notes of dark chocolate - the classic characteristics of cold brew. Because cold brew is a bean hog, price point was also a strong consideration: the Mexican HG EP checked all of our boxes.

Cold brew coffee can be made rather simply using a ratio of 4:1. We coarsely ground 100 grams of Mexican HG EP - as in French press coarse. We added 400ml of cold water to the grounds in a regular French press, ensuring the coffee was fully immersed, and then refrigerated the mixture in the press for 17 hours. After resting, we pressed the refrigerated coffee as we typically would for a French press brew and served the cooled coffee in glasses with ice.

As expected, the Mexican beans proffered a damn good body and mouthfeel, retaining just enough acidity to dial up freshness and interest (cold brew can dial down flavour, and, certainly, brightness). The result was an aromatic (chocolate vanilla) delightful pop of caffeinated cool. We would drop the rest time to 15 hours next time to round off a slight bitterness.

Consider serving with a slice of orange, even a shot of whiskey. Alternatively, add a splash of sparkling water or coconut water. Use the cold brew to make ice and add the set cubes to any drink you like. We tested our Mexican HG EP cold brew with a homemade "fitness" cake - a dry recipe that combined chocolate whey protein powder, coconut flour and oil, yeast and unsweetened almond milk. The combination of the sweet cold brew and its opposite in a bite to eat was really fabulous - a perfect summer match.

Species: Arabica
Botanical varieties: Bourbon, Caturra, Typica and Catuaí
Processing: Washed and sun-dried

Region: Sierra Madre de Chiapas
Varieties: Typica and Caturra
Altitude: 900 to 1,100 masl.
Harvest period: December through March
Shipping period: January through May

Roast recommendation: City to Full City. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.


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