Origin
From the misty mountains of Chiapas to the lush hills of Veracruz, Mexico is a land of hidden coffee treasures.
Specialty-grade Mexican coffees are often celebrated for their approachable yet distinctive flavour profiles: nuts, chocolate, gentle earthy spice, and sometimes a hint of citrus. They're the kind of coffees that feel both familiar and intriguing, perfect for slow mornings or a mid-afternoon moment of calm.
Mexico's coffee is deeply tied to small-scale producers who treat their land and their beans with care and pride. Generational knowledge, innovative processing, and sustainable practices all play a role in the country’s growing presence on the specialty scene.
If you’re craving a cup that's approachable, versatile, and full of quiet charm, Mexico might just be your next obsession.
Nutty - Chocolate Overtones - Spice
Brew GuideS
Espresso
Dosage
22g
Output
40g
Brew Time
26-28s
- Grind 22 grams of coffee using a fine grind size.
- Place the ground coffee into a portafilter and tamp.
- Tare your scale to zero with your empty cup.
- Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output.
- For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction.
Filter: Pour Over (V60)
Dosage
15g
Output
250mL
Brew Time
2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
