April 1, 2021

Brewing: El Salvador Noruega

We're back with another addition of our brewing series, this time we're sharing a Chemex recipe for one of our newest arrivals, El Salvador Noruega.

As always, our inspiration behind this series is to help our community either begin their journey into manual brewing methods, or act as a starting point for additional tweaking and calibration for those who are more seasoned.

Each post will include recipes for at least one of these three popular manual brewing devices (Chemex, V60, and Aeropress), and will include grind settings based on a Baratza Encore, a popular entry-level home burr grinder. We are excited to team up on this series with Alex Wallace (@wallacecoffee on Instagram), who will be contributing his personal recipes and findings with each coffee.

So without further ado, let's brew some of this El Salvador natural!

El Salvador Noruega

Region - Apaneca, Ahuachapán
Varietal - Red Bourbon
Process - Natural
Elevation - 1500
We Taste: honeysuckle, mixed berries, balanced

Noruega is a farm that has been in Rafael Silva Hoff’s family for four generations. All coffee is handpicked and processed at their own mill, 'Beneficio San Pedro'. Owning their own mill allows the Silva's to manage the quality control much more than most farmers in El Salvador. Some of the fruit on the outside of the coffee bean is removed at the mill, and then the beans are dried on raised beds in a green house, where workers turn them regularly to ensure they dry evenly and do not ferment.

Our team missed having a Salvadorian in our lineup in 2020 (especially Amy!), and we were excited to cup samples of this red bourbon natural when they arrived. A very clean tasting natural, Noruega highlights great berry flavors and a floral, honeysuckle-like sweetness without being overpowering. AKA - this isn't a total "fruit bomb", but will surely delight fans of naturals through and through!

Alex Says...

I rarely use the Chemex, so I decided to bust it out today. Like myself and many others, this was probably one of, if not your first dripper.

I threw this El Salvador from Atomic in the Chemex and the results were super tasty. This is a very welcoming natural. It’s super clean with a very balanced sweetness and acidity. Mixed berry sweetness and acidity right off the bat. It also has a really delicate honeysuckle floral-ity and vanilla sweetness in the finish. As it cools down it actually reminds me of the acidity and juiciness of a red apple too!


Chemex Recipe

Quick Facts

Method: Chemex
Ratio:  28g coffee / 420g water
Grind: 25 setting on Baratza Encore
Water Temperature: 206F
Filter: standard Chemex filter

Brew
0:00 - 60g
0:45 - 420g
Total Brew Time - 4:05

1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool before brewing.

2. Grind - Weigh out 28g of coffee, and grind on your Baratza Encore at setting 25.

3. Pre-wet Filter - Place a filter into your Chemex. Pour warm water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. Make sure to dump this water out before brewing.

4. Begin Brewing - Make sure your scale is zeroed, and start your timer. Add 60g of water, then wait until your timer says 45 seconds.

5. Continue Brewing - At 45 seconds, continue pouring water until you reach 420g. This should be a slow pour, you should finish pouring between 1:15 - 1:30. Timed right, your total brew time should be about 4:05.

6. Enjoy! - Pour into a mug and enjoy!

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