Costa Rican chorreador: A practical, unique and sustainable method
There are many ways to make delicious coffee. Applying preparation methods traditional like mocha coffee maker, something more modern and efficient like the super automatic coffee maker or if you want to do it manually and in a practical way like the AeroPress. Each one of them has the approval of experts and consumers for being 100% sustainable. But there is another method, which has already gained a space in the world of the specialty: it is Costa Rican chorreador, which is capable of providing a wonderful and quality cup.
In case you didn't know, Costa Rica is characterized by its ecosystem and coffee production. In these lands, the culture of consumption of this drink is quite unique and special.
This preparation method is very similar to rudimentary or traditional filter machines. Although, the jetter has not yet spread throughout the world despite being an incredible device. There are some countries where they are beginning to know it better and use it frequently.
If you are a lover of coffee and its derivatives, then we invite you to continue reading and learn more about this curious coffee device, starting with those data that make it effective, sustainable and useful.
What exactly is a jetter?
Possibly, when we hear its name, an endless number of things may come to mind, but none of those are related to coffee. But the truth is that it is a simple preparation method that consists of two parts: A support and a bag. Simply put, it is a cloth filter, held in place by a wire.
Now, Costa Rica is not the only place where coffee is made with a cloth filter. This is also common in producing countries on the Asian continent and South America as we highlighted above. Normally, the Costa Rican chorreador has a painted and decorated wooden support, while the bag that functions as a filter is made of cotton.
Do all Costa Ricans prepare coffee this way? The vast majority use the chorreador, since it is part of their culture, something in which the quality of the drink is not taken so seriously.
On the other hand, the roaster and owner of Choco Cafe, in Monteverde, Costa Rica, Heyner Varela, assures that, although their establishment includes this type of preparation, it is not so common to find it in third wave establishments. Although once consumers discover it, their curiosity is so great that they immediately ask to try it.
Experts in the field assure that the Costa Rican chorreador could become popular in those cafeterias that seek to reduce their waste. This is because the device's reusable cloth filter is cheaper.
Cleaning the filters
It is important to highlight cleaning the filter after each use, to provide a quality drink. In fact, if properly maintained they could last up to a month.
Therefore, it is advisable to clean them frequently. At the end of the day, you should put it in boiling water, then rinse it and finally store it in the refrigerator to avoid bacteria and at the same time reduce the taste of old coffee.
Another detail is that coffee oils generally tend to stain the filters, which is why, It is not recommended to use them for an indefinite period of time..
What does this method mean for Costa Ricans?
Although it has its roots in Costa Rica, the idea of making coffee with a “sock” or “stocking” is also practiced elsewhere. Since, in other countries in Latin America and Asia they have used fabric filters.
In Costa Rica, the chorreador may be the most used method in many homes, because it is more traditional. But in recent years they have opted for electric coffee makers and devices like the Hario V60.
Some claim that the popularity of this device is because it offers a simple and authentic cup. Most Costa Ricans have their first contact with coffee thanks to the chorreador, since grandmothers are in charge of offering it, and this is a very nostalgic gesture. That is why it is not at all strange that it continues to pass from one generation to another.
As you will see, the chorreador is part of the coffee culture of Costa Rica and is seen as a member of the family. For centuries it has been used in many communities in this beautiful country, so they do not give much importance if the device has not yet conquered the world.
How do you use the jetter?
If you have reached this point it is because you would like to experiment a little and make coffee in this peculiar device. If so, below we will give you instructions so that you can prepare your coffee in a Costa Rican chorreador, like a professional.
Well, the recommended measurement of water and coffee should be between 1:15 and 1:16, while the grind should be medium. Similar to the one you usually use with any pour-over preparation method. As for the water temperature, it should be approximately between 92 and 97°C.
Once the hot water and coffee are weighed, they are mixed in a pot to extract the drink, and then carefully poured into the fabric filter. Fabiola Solano, vice president of the Costa Rican Association of Bartenders and Baristas advises stirring the mixture, slowly and constantly, until it is successfully filtered through the bag. According to the barista, this prevents the grind from sticking to the ends of the filter.
Pouring slowly may be the best way. However, both consumers and baristas should not ignore that the fabric filter It is more porous than a paper one. This is why the water flows quickly, causing the drink to not be extracted enough, resulting in a weak, watery cup. Specialists recommend setting a preparation time between 3 and 3.5 minutes.
The dripper is quite practical, since you can prepare coffee anywhere, you just have to have the wire, the filter and that's it!
In short, it is an interesting device, capable of providing delicious coffee and at the same time, it is an excellent promoter of environmental care. That is why those cafeterias that seek to reduce waste do not think twice and include it as a preparation method. So, if at some point you decide on a Costa Rican chorreador, we can assure you that it will be a unique and wonderful experience.
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