A Peruvian morning classic, dark, aromatic and brewed drop by drop. A concentrated coffee essence is made first, then loosened with hot water at serving time for a full-bodied, roasty and comforting cup without complicating breakfast.
Heat all the water to a boil, then turn off the heat. Set aside 300 ml for brewing and keep the rest hot for serving; let the brewing water stand for about 30 seconds, until it is no longer boiling vigorously.
Place the ground roasted coffee in the drip coffee maker and level it without packing it down. Wet it with a small amount of the reserved brewing water and wait 30 seconds, until the entire surface is saturated and aromatic; then pour in the rest slowly and let it filter for 4 to 5 minutes, until the dripping becomes very slow and you have a dark, clean coffee essence.
Divide the coffee essence among the cups and top with the reserved hot water, keeping the strength even across all four servings. Serve immediately: it should be aromatic, roasty and full-bodied, with neither burnt harshness nor a watery finish. And that's it—Peruvian café pasado, home-style. Time to wake up. ☕
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