After a good period of not writing in this blog I will resume my routine of showing a little bit of my personal life. It is not easy to find space and time to write, especially when you live in a country where you have to be overloaded with other occupations that distance you a little from what you like the most.
Perhaps the twist is precisely in making every moment a post and that this helps me to overcome the obstacles along the way.
It was Easter Thursday and we were literally doing nothing. 
In the meantime I started looking for all the things to prepare a nice refreshing coffee. For this time of the year in Venezuela is the hottest point with high temperatures, the best thing is to have something refreshing so I decided to prepare a delicious cold coffee with parchita.
I looked for the Chemex and origin coffee. I had bought the parchitas last week. We have some planted and hope to have our own crop of parchita for next year, no doubt this is one of my favorites and combined with coffee results in a refreshing drink with the best of the citrus and the caramelized boots of coffee.
Medium-fine grind for extraction. With the juice previously made I had everything I needed to enjoy a pleasant afternoon, chatting with our friends and forget a little of the daily chores.
Something very important is that we are using for the first time our pergola with electricity, now I can turn on the 1000w kettle without any problem, before it was impossible to use this gooseneck kettle which is indispensable for this type of method.
Coffee on a hot afternoon
So are the last days of the dry season with high temperatures, the least that can happen is to refresh yourself with a good drink and why not do it with coffee ☕️.
My friends had not tried this recipe and they loved it. I was able to ask them and guide them in this experience of tastes and flavors. The coffee that I have used for this occasion is of origin and has citric and caramelized notes that together with the citric acid of the marchita and some ice makes the perfect combination.
Here are the ingredients in case you want to prepare this recipe:
Chemex Method
1kg of Parchita
50gr of coffee beans
Sugar to taste (optional)
Ice
Medium fine grind
Ratio 1:16.66 for coffee water ratio
Water temperature 93 degrees C
The plan
Soon I will be uploading some research recipes I am doing with other fruits. Such as strawberry, milk, bougainvillea flowers, lemon, ginger, among others. We have been quite active in our coffee shop venture where little by little we have been building links with people who come to taste coffee and our tropical recipes.