Santa Fe Sips: Altitude Air Crashing Coffee?
By Franklin Everett ShawForget those glossy brochures and predictable tourist traps. If you’re in Santa Fe, you’re in for a sensory experience, and that includes your daily coffee. But here’s the thing: Santa Fe’s altitude (a lung-busting 7,199 feet!) throws a serious curveball at your brewing game.
The lower air pressure at high altitude means water boils at a lower temperature – around 203°F (95°C) instead of the usual 212°F (100°C). This seemingly small difference dramatically affects coffee extraction.
Under-extraction is the enemy. You’ll end up with sour, weak, and generally unpleasant coffee.
So, how do you conquer the Santa Fe coffee conundrum? Let’s dive into the specifics.
Grind Finer, My Friend
This is your first line of defense. A finer grind increases the surface area of the coffee grounds exposed to the water. This helps compensate for the lower boiling point and allows for more complete extraction.
Think of it like this: you’re trying to dissolve sugar in water. Finer sugar dissolves faster, right? Same principle.
Don’t go overboard, though. Too fine, and you’ll get over-extraction, leading to bitter, astringent coffee. Experiment! Start with a slightly finer grind than you normally use and adjust from there.
Water Temperature: A Delicate Balance
While the boiling point is lower, you still want to aim for a temperature close to it. If your kettle has temperature control, set it to 200-205°F (93-96°C).
If you’re using a kettle without temperature control, let the water come to a boil, then let it sit for about 30-45 seconds before pouring. This will bring the temperature down slightly.
Brewing Time: Patience is Key
Extend your brewing time slightly. This gives the water more time to extract those delicious flavors from the coffee grounds.
For pour-over methods, try a longer bloom (the initial wetting of the grounds). Instead of 30 seconds, let it bloom for 45-60 seconds.
For immersion methods like French press, add an extra minute or two to your steep time.
The Santa Fe Coffee Shop Secret Weapon
Many local coffee shops in Santa Fe have already mastered the art of brewing at altitude. They’ve tweaked their equipment, adjusted their recipes, and trained their baristas to deliver exceptional coffee.
Here are a few standouts, and what makes them special:
Ohori’s Coffee Roasters (Multiple Locations): Ohori’s is a Santa Fe institution. They roast their own beans and have been serving up consistently excellent coffee for decades. Their baristas are well-versed in the nuances of brewing at altitude and can offer valuable advice. They often use slightly higher coffee-to-water ratios to compensate for the altitude.
Java Joe’s (Cerrillos Road): A local favorite known for its relaxed atmosphere and expertly brewed coffee. Java Joe’s uses high-quality beans and pays close attention to water temperature and brewing time. They also offer a variety of brewing methods, so you can experiment and find what you like best. Ask them about their altitude adjustments – they’re usually happy to share their secrets.
Iconik Coffee Roasters (Lena Street & Second Street): Iconik is a newer addition to the Santa Fe coffee scene, but they’ve quickly gained a reputation for their exceptional coffee and commitment to sustainability. They use state-of-the-art equipment and meticulously control every aspect of the brewing process. They often use a slightly coarser grind than you might expect, but compensate with longer brewing times and precise temperature control.
Common Pitfalls and How to Avoid Them
Ignoring the Altitude: This is the biggest mistake. If you brew coffee in Santa Fe the same way you do at sea level, you’re going to be disappointed.
Over-Extracting: Finer grind and longer brewing time can easily lead to over-extraction. Taste your coffee carefully and adjust accordingly. If it’s bitter or astringent, reduce the grind size or brewing time.
Using Old Coffee: Freshly roasted coffee is always best, but it’s especially important at high altitude. The lower air pressure can cause coffee to stale more quickly. Buy small amounts of coffee and store it in an airtight container.
Not Experimenting: There’s no one-size-fits-all solution. Experiment with different grind sizes, water temperatures, and brewing times until you find what works best for your taste.
Actionable Insights for Santa Fe Coffee Lovers
Start with a Finer Grind: If you’re using a burr grinder, adjust it one or two notches finer than you normally would.
Monitor Water Temperature: Use a thermometer to ensure your water is between 200-205°F (93-96°C).
Extend Brewing Time: Add 30-60 seconds to your bloom time for pour-over methods, or 1-2 minutes to your steep time for immersion methods.
Taste and Adjust: Pay close attention to the taste of your coffee and adjust your brewing parameters accordingly.
Visit Local Coffee Shops: Talk to the baristas at Ohori’s, Java Joe’s, or Iconik and ask them about their altitude adjustments.
Invest in a Good Grinder: A burr grinder is essential for consistent grind size, which is crucial for brewing great coffee at any altitude.
Keep Detailed Notes: Track your brewing parameters and the resulting taste. This will help you dial in your perfect cup of Santa Fe coffee.
Brewing coffee in Santa Fe’s high altitude environment presents unique challenges, but with a few adjustments, you can enjoy a truly exceptional cup. Embrace the experimentation, support your local coffee shops, and savor the unique flavors of Santa Fe.