How to Brew a Honduran Trio Pack: Three Coffees, Three Methods
By Kiss the Hippo Coffee | London's Premier Specialty Coffee Roastery | Published: 2026-11-03
Category: Instruktionsguider
Learn how to brew each coffee in the Honduran Trio Pack with three distinct methods. Match grind, ratio, and water temperature to the lot for clearer, sweeter cups.
Quick answer
Brew the Honduran Trio Pack by matching each lot to a method: use a pour over for the honey-processed Niño Isaac to highlight its clarity, a French press for the heavier-bodied lot, and an AeroPress for the remaining coffee when you want a quick, forgiving cup. Start with a 1:16 coffee-to-water ratio and adjust grind by taste.
Why one recipe won’t suit all three Honduran coffees
The Trio Pack contains three distinct lots from the Marcala highlands, each with its own process and variety. A honey-processed Typica like Niño Isaac tends to reward a cleaner brewing method that lets its layered sweetness show, while a naturally heavier or more rustic profile can get lost in a paper filter. Rather than forcing a single recipe, treat the pack as a chance to test how grind and contact time change what you taste.
If you only have one brewer, start with the method you know best and change one variable at a time. Grind size is the most reliable lever: finer extraction brightens acidity but can add bitterness; coarser extraction smooths body but may mute complexity.
When to ignore the method match
If you are brewing for a crowd or prefer a fuller-bodied cup, a French press across all three coffees is perfectly valid—just expect less aromatic clarity and more texture. Conversely, if you want to compare the lots side by side, use the same pour over recipe for all three and note the differences in sweetness and finish. The method should serve your tasting goal, not the other way around.
Step-by-step brewing plan for the Honduran Trio Pack
- Set a baseline recipe: Weigh 15 g of coffee and 240 g of water (1:16). Heat water to 94°C (201°F). This gives you a consistent starting point for all three lots. Without a scale, you cannot compare lots fairly—use one from the start.
- Brew Niño Isaac with a pour over: Use a medium-fine grind (like table salt). Rinse the filter, add coffee, and bloom with 30 g of water for 30 seconds. Pour in slow spirals to 240 g total, finishing around 2:30–3:00. Let it drain fully. If the cup tastes thin or sour, grind finer; if bitter, grind coarser.
- Brew the second lot with a French press: Use a coarse grind (like sea salt). Add 15 g coffee to the press, pour 240 g water at 94°C, stir once, and steep for 4 minutes. Press slowly and decant immediately to stop extraction. Leaving coffee in the press after pressing keeps extracting and turns the cup harsh.
- Brew the third lot with an AeroPress: Use a medium-fine grind. Add 15 g coffee, pour 200 g water at 90–94°C, stir, and steep for 1:30. Press gently for 30 seconds. Dilute with 40 g hot water if too intense. Pressing hard forces fines through and adds grit—press slowly.
- Taste and adjust one variable: Compare the three cups. If a coffee tastes weak or sour, tighten the grind or raise water temperature by 2°C. If it tastes bitter or dry, coarsen the grind or lower temperature. Change only one variable at a time so you know what caused the improvement.
- Store the remaining coffee well: Keep unopened bags sealed in a cool, dark place. Once opened, close tightly and use within two weeks for best flavor. Oxygen and light stale coffee faster than time alone—store accordingly.
Product facts
- Honduran Trio Pack: The Honduran Trio Pack includes three lots from the Marcala highlands, including Niño Isaac, a honey-processed Typica grown on 40-year-old trees. The honey process and Typica variety give you a useful benchmark for comparing how different brew methods affect sweetness and clarity.
Honduran Trio Pack
