EXTRACTION THEORY

As you can see, behind each cup of coffee is a world of complexity — meaning that we have a huge responsibility at the moment of the final brew. At Pergamino, we are very proud of our team of baristas, who assume this responsibility with great professionalism. They receive constant training, not only in the preparation of our drinks, but in the entire backstory of our coffees, and how to pass on their unique stories to our customers. But do not worry — with a little discipline and curiosity, you, too, can learn to make excellent coffee at home!

The first thing to know is that the methods of coffee brewing are divided into three main families:

ESPRESSO

Produced through rapid extraction under high pressure, brewing espresso requires a special machine. The result is a dense, concentrated and intense drink. When well-prepared, espresso can be enjoyed on its own (if you have a bit of tolerance for bitterness), but is more commonly consumed in drinks with frothed milk, such as cappuccinos, macchiatos, and lattes. An espresso machine is typically used to froth hot steam into the milk, which is then mixed with the coffee, making it creamy and sweet. We warn you — we do not serve very, very hot lattes in our stores, since overheating milk causes it to burn and lose its creamy sweetness.

At Pergamino, we use between 18-20 grams of coffee for a 2.5 oz double espresso. We always look for a sweet drink with medium acidity. Our favorite origins for espresso brews typically have marked notes of fruit and chocolate.

FILTERED COFFEE

Less concentrated than espresso, filtered coffee takes between 1-5 minutes to brew, and is commonly called Tinto in Colombia. Extraction varies depending on the method. Some methods work by steeping, and others by drip or gravity. The type of filter also varies by method, and can result in subtle differences, even when the same coffee is used. Filtered coffees allow us to experience an origin’s most delicate notes.

COLD BREW

For both espresso and filtered coffee, extraction is always done in hot water, ideally just below boiling point. In the case of Cold Brew, extraction is done at room-temperature, or even colder, over an extended period of time — typically between 6-16 hours. During this slow extraction, certain aromatic components have more time to steep into the drink, producing an intense and sweet end product, often with notes of molasses. Caffeine also comes through more strongly over time, making Cold Brews more caffeinated than any other method of brewing.

Pergamino tastes about 5,000 lots annually to select the finest coffees produced in the country.

Interesting fact:

In Colombia,we got used to the idea that tinto (traditional Colombian black coffee) is an unpleasant, low-quality coffee— prepared in large batches, left to be burned, and mixed with loads of sugar in order to be passable.

When Pergamino got started, we were told that we shouldn’t sell tinto —that it was considered to be low quality, and is better off replaced by an Americano or other more sophisticated drinks. However, here we are, selling tinto — carefully prepared by expert baristas using fresh, extraordinary beans.

Our tinto is intense, but never bitter or burnt. Rather, it is naturally sweet, and does not require sugar. It can be enjoyed as a simple morning ritual, for digesting a lunch, or even own its own — to be savored for its sensory experience of fruit, chocolate or spices, depending on the origin you choose. In our stores you can order a simple, traditional tinto, or you can specify a specific origin and method of preparation to your liking.

Get our Notas de Café booklet along with your fresh coffee.

 

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