Brew Guide: Peru Organic Kovachii Espresso

By Ted Dobek

Kovachii is our house espresso for a reason. It's a sweet, clean, organically grown coffee from Cajamarca that plays well as a straight shot and holds up in milk, and it stays consistent shot after shot, which matters when you're dialing in every morning. Here's exactly how I'm pulling it right now.

A note on this recipe: these numbers are dialed in on our specific setup at the shop. Your grinder, machine, and basket will affect the result, so treat this as a strong starting point, not a fixed target. The ratios and time are the most transferable; adjust grind first if something's off.

Coffee

Name: Peru Organic Kovachii Espresso
Origin: Cajamarca, Peru
Producer: Smallholder farmers of Cajamarca
Elevation: 1,200 to 2,200 masl
Variety: Field blend
Process: Washed

What to Expect

When it's right, you're looking for red apple up front, think the malic acidity of biting into a ripe red delicious apple. Chocolatey sweetness in the middle, and hazelnut in the finish. Clean, no harsh edges.

Common Misses

Body can get thin quick depending on your grinder and setup. If you prefer a bit more body, just use a 1:2 ratio. We found that shots beyond 30 seconds would lose the pleasant bright acidity and start pushing some bitterness in the finish