Coffee recipes from Emi Fukahori

What is the best way to prepare coffee from Peru? To answer this question, we organized an exciting evening at the Café MAME in Zurich with Emi Fukahori - Swiss Barista Champion 2015 and 2018 - and Matt Winton.

From the classic bialetti pot to the hip V60 Coffee Dripper, we prepared the coffee in a variety of different ways. It was absolutely fascinating how many nuances of flavor the different preparations brought to light. The spectrum ranged from fruity, concentrated espresso to round, chocolaty French press.

Here are Emi's recipes for the individual preparation methods:

French press (press plunger jug)

• Coffee to water ratio 1:12 (for example 70 g coffee with 840 g water in a large jug)
• grind the coffee rather coarsely and pour it into the pot
• Bring the water to the boil, leave to cool for approx. one minute (90°C is ideal)
• Pour hot water into the jug, stir well and leave to infuse for 3 minutes with the lid closed
• Press the stamp down slowly and serve immediately

Our coffee is full-bodied and chocolaty. The fruitiness and acidity tend to recede into the background.

Bialetti pot (mocha pot)

• Coffee to water ratio 1:9 (for example 45 g coffee with 405 g water in a large Bialetti)
• grind the coffee medium-fine
• Boil the water and pour hot into the Bialetti
• Pour the coffee powder into the sieve and distribute (do not press down)
• Place the pot on the hot hob and brew the coffee

Our coffee becomes very intense in the Bialetti. If it is too strong for you, you can grind the beans a little coarser.

V60 filter coffee (1 cup)

• Grind 13 g of coffee rather coarsely
• Prepare the V60 filter, moisten the filter with a little hot water and warm up the glass container
• Pour the coffee into the filter, run 200 g of hot water slowly through the filter for 2.5 minutes and serve

Slightly fruitier than French Press and less intense than Bialetti. Ideal for enjoying the fine and fleeting aromas of coffee.

Espresso

Espresso is of course highly dependent on the machine. We used the following recipe on the professional machine in the MAME:

• 19 g of finely ground coffee produces two short espressos of 20 g each after 27 seconds of extraction

This makes the coffee fruity and intense and tastes best in a narrow cup with a thick rim. If the espresso is too fruity for you this way, you should try a slightly longer extraction time.

Finally, an important note from Emi: there is no right or wrong way to prepare coffee. As soon as you change one parameter, the coffee tastes slightly different. Whether you like it better or less is a matter of taste.

Personally, the evening showed me once again in an impressive way what a super fine coffee Carmen, Erick and Jhobinson have produced for us. I really hope that we get enough orders together in the next few days to be able to import these beautiful beans for you all.