HomeFood & BeverageThis is chorreado coffee, the gastronomic jewel of Costa Rica

This is chorreado coffee, the gastronomic jewel of Costa Rica

This is chorreado coffee, the gastronomic jewel of Costa Rica

A traditional method of preparing coffee that you should know.

Dripping coffee in Reserva Santa Juana, in the province of Puntarenas.

Those who want to continue the search for coffee places in Costa Rica Beyond Hacienda Belén, the Costa Rican Coffee Institute created the platform From coffee to coffee (decafeencafe.com), which compiles all the coffee shops and brands that work with 100% Costa Rican coffee so that the user can visit them. There are eight coffee producing areas from Costa Rica, from Guanacaste until Brunca, distributed in areas of less than a thousand meters (where the coffee is softer) and areas of more than 1,200 meters, of volcanic origin (with the strongest, most acidic and most aromatic coffee). In all of them, the harvest of the coffee is made in manual and only mature beans are selected, which allows for better washing of the coffee.

To make this type of coffee in Costa Rica, a device called jetter which, as can be seen in the following image, is made up of a wooden support on which a type of stocking (cotton cover) is attached through which strain the coffee.

  • Ingredients:

-20 grams of coffee.

  • Elaboration:

The 20 grams of ground Costa Rican coffee are placed in the case of the jetter and pours a first splash of water (at a temperature of about 91ºC) to run the coffee and moisten it. Next, pour a second jet and finally a third with the rest of the water. Now all you have to do is wait for the coffee to drip into the cup, which can take up to two minutes.

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    Source: Viajar

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