Coffee column: What links a bird, a coffee machine and Peru?
It is like welcoming home an old friend. . . the Peru Tunki is back on our shelves and honestly, it’s better than ever.
If you know me, you know I am an absolute sucker for a Mocha. . . I know, I know, how dare I compromise an amazing coffee with the addition of chocolate and milk? Don’t worry, it’s almost as if the Tunki was designed for it.
The creamy, nutty and chocolate tasting notes mean it interacts with the milk and cocoa in an extremely balanced way and creates a cup full of harmony. Romantic right? It also has a velvety mouthfeel that enhances the whole experience.
As you can tell, it’s a firm favourite of mine.
The beans themselves come from the Tempotata valley in the South East of Peru, and my favourite thing about them has nothing to do with coffee, but rather what they are named after.
The bird you see on our label of this coffee is called the Tunki, or, and get ready for this, The Cock on a Rock. It’s utterly useless information, but a funny fact regardless.
Now don’t worry, I am not about to leave all you coffee lovers with nothing but a bird fact and a mocha recommendation. I am including an AeroPress recipe designed to get the most of your coffee. Whether it’s from Peru or not (though it would be crazy not to be).
This recipe is a standard AeroPress top down recipe which uses 15g of ground coffee, 225ml of hot water and has a brew time of two minutes.
Take your filter paper, pop it in the screw cap and rinse with water. Screw the cap back onto your AeroPress chamber and make sure it’s facing down to your mug or decanter.
Make sure your scales are set to zero, and then add the 15g of coffee to your chamber. Set the scales to zero again.
Start your timer and pour all your 225ml of water onto the coffee. Try and do this within 15 seconds, and then give it a stir to make sure all your grounds are well and truly wet.
You want to carefully place the plunger into the chamber to create an air vacuum, which will ensure the coffee does not filter through before it’s supposed to.
At around a minute, take the plunger off and give your coffee a stir. Put the plunger back on and get ready for the good part!
At approximately one minute and 10 seconds, start pushing down on the plunger. Do this until you hear a hissing sound. This should be done at around the two-minute mark.
Well there we go! An AeroPress recipe to stick on the fridge, and a vote of confidence in the Peru Tunki. What more could one need?
Until next time, stay caffeinated!
Butterworth & Son coffee roasters and tea smiths are based on Moreton Hall,
Bury St Edmunds
Owner Rob Butterworth’s job takes him around the world visiting coffee farms to source great coffees