Guayoyo Brew (Inspired By Andino-style Guayoyo)
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In the Andean Region, traditional guayoyo can be prepared with spices and sweetened with papelón -a thick block of raw brown cane sugar.
I drew inspiration from traditional guayoyo Andino.
Hopefully, this recipe will bring some of the Venezuelan Andes warmth in a cup of coffee.
Put water to a boil and turn to medium fire. Add allspice, the cinnamon stick, and clove and let them simmer for a couple of minutes. Take the spices out of the water using a strainer.
Add the coffee grounds into the cloth coffee filter.
Pour 60 g of the hot infusion over the coffee grounds, wetting all of them. This isn’t a traditional step, but adding the blooming step will enhance extraction.
Pour the rest of the spiced hot infusion and swirl before serving to integrate all the aromas and flavors.
Serve and sweeten your mug with papelón or panela to taste. If you can’t find it, brown sugar is a decent substitute.
About the author
Yker Valerio (he/him) is a freelance content creator. After more than 10 years of working as a management consultant, he started his blog Bon Vivant Caffè to share his passion for specialty coffee.