Morère 1897 Bourbon Pointu is not a coffee to prepare at random. Its delicate aromatic structure demands a precise method. Here are the exact parameters we use and recommend.
Essential Brewing Parameters
Water Temperature: 97°C
“Water that is too hot destroys the finest aromas”
Water temperature is crucial. For Bourbon Pointu, we recommend 97°C.
Bourbon Pointu is a high-altitude arabica, grown at 1,500 metres, with an exceptional bean density. Water that is too hot (around 100°C) extracts the bitter compounds too quickly, masking the floral aromas and crystalline acidity that are its signature. Water that is not hot enough (below 88°C) will not fully extract the aromas.
97°C is the point of balance. The temperature that allows a gentle, gradual extraction, revealing every aromatic layer.
How to Reach 97°C?
Bring the water to the boil, then let it rest for 30 to 45 seconds. If you use a temperature-controlled kettle, set it directly to 97°C. If not, boil your water, and by the time you have prepared your cups, it will have lost the excess degrees.
Dose: 18 to 20 g for 250 ml
The dose is the second essential parameter. We recommend 18 to 20 grams of coffee for 250 millilitres of water.
This ratio allows the coffee to fully unfold its aromatic structure. Bourbon Pointu has a natural roundness and a gentle mouthfeel linked to its low caffeine content (0.6%). If the dose is too low, this roundness turns flat. If the dose is too strong, the intensity masks the finesse.
Use a scale. Precision is not rigidity. It is respect for the work done upstream.
Recommended Brewing Methods
For Bourbon Pointu, we favour gentle methods: V60, Chemex, French press, traditional Vietnamese coffee filter (phin), bamboo dripper or linen filter.
V60 Protocol (Recommended Method)
- Rinse the filter with hot water to remove the paper taste and preheat the dripper
- Add 18 to 20 g of coffee, paying particular attention to the grind: medium-fine (like caster sugar)
- Pre-infusion (blooming): Pour 40 ml of water at 97°C, wetting the coffee evenly. Let it rest for 30 seconds. The coffee swells, releasing CO2
- Main extraction: Slowly pour the rest of the water (210 ml) in circular movements from the centre outwards, over 2 to 3 minutes
- Draw-down: Let the coffee finish dripping naturally
Total extraction time: 3 to 4 minutes.
Chemex: Clarity and Elegance
The Chemex, with its thick filters, produces a coffee of exceptional clarity. Follow the same protocol as for the V60, but use a slightly coarser grind. The extraction time will be a little longer (4-5 minutes). The result: a crystal-clear coffee in which every floral note stands out precisely.
Vietnamese Coffee Filter (Phin)
The traditional Vietnamese coffee filter (phin) is a slow, gentle infusion method particularly well suited to Bourbon Pointu. Use a medium grind, add 18 to 20 g of coffee, pour the water at 97°C and let it infuse for 4 to 5 minutes. The coffee drips through drop by drop, producing a round, rich cup.
Brewing is not a mechanical act. It is already a form of tasting. Take the time to smell the coffee at every step.
Mistakes to Avoid
- Water too hot (100°C+): Extraction too harsh, bitterness that masks the delicate notes
- Dose too low: The coffee becomes bland, the roundness turns flat
- Wrong grind: Too fine = bitter over-extraction. Too coarse = watery under-extraction
- Pre-ground coffee: The aromas evaporate quickly. Grind just before brewing
- Poor-quality water: Chlorinated or hard water masks the aromas. Use filtered water
- Dirty equipment: Rancid coffee residue contaminates the new brew
Mastering these parameters means giving Morère 1897 Bourbon Pointu exactly the conditions it needs to reveal all its complexity. Once the method is mastered, on to what matters most: the tasting itself, with our exceptional coffees.