THE ALTERNATIVE HERMINSTON COFFEE EXTRACTION METHOD WORKS THROUGH A DOUBLE MICRO-PERFORATED STAINLESS STEEL FILTER.

This filter makes the coffee expand its flavor, in the same way, it does not retain the natural oils of the coffee.

Ingredients :

40 Grams of Coffee 

500 Ml of water 

Type of coffee

We usually use a coffee from Brussels, Huila variety Caturra with notes of panela, peach, and caramel handling a medium-high roast. Use medium-coarse grind and medium-high roast.

Preparation

– Wash the filter to avoid possible sediments which could affect the final taste of the drink. 

– Preheat the glass container so that there is no temperature shock when extracting the drink. 

– Heat water to 92 degrees Celsius, preventing it from reaching the boiling point. 

– Deposit the 40 grams of coffee in the steel filter.

 – Pre-infusion of 20 ml of water for 30 seconds so that the coffee develops the natural notes it contains.

 – Pour the rest of the water gently in a spiral shape, preferably with a gooseneck kettle. This gives the barista more control over pouring the water and is careful not to burn the coffee 

– Remove the stainless steel filter from the glass container 

– Preheat the cup to 50 degrees Celsius 

– Serve and enjoy.