Elefante Dry & Wet Process

The Kalita Wave ties with the V60 at 87/100, and for this blend it earns that score through a different mechanism. The flat-bed geometry distributes water contact evenly across the entire puck — critical for a bean with two processing fractions releasing solubles at different rates. The washed component's acids and the natural component's fermentation esters need even hydration to integrate into a coherent cup; channeling in a conical bed would isolate one fraction and disrupt the balance. Grind is 510μm (slightly coarser than V60 at 480μm) appropriate for the flat bed's longer contact time before drawdown. Temperature at 93°C serves the medium-light roast well. The Kalita's forgiving geometry is specifically useful here: this blend reads noticeably more balanced in a flat-bed brewer than one that emphasizes flow-rate variation.

The Chemex (86/100) is a strong but slightly more restrictive choice for the Elefante blend. The thicker filter strips oils from both processing fractions — removing the natural component's aromatics from processing that are carried by oils, alongside the standard processing oils. What you get is the cleanest, most analytically precise expression of the blend: the washed component's floral brightness and bright acidity dominate, with the berry notes from the natural component present but less intense than in the V60. Grind at 530μm (coarser than V60) compensates for the Chemex's slower draw time due to filter thickness. Temperature at 93°C is unchanged from the other pourovers. The 1:15.8 ratio matches the V60. If the goal is tracing exactly how the two processing methods interact, the Chemex is the most revealing; if you want the full berry intensity, the V60 is the better call.

The AeroPress at 83/100 works well for this blend, but the recipe temperature surprises: 84°C — a full 9°C below the V60. This is the AeroPress's default lower temperature plus the −1°C for the medium-light roast, reflecting the AeroPress's standard recommendation of around 185°F for preserving floral and fruit compounds. The pressure assist during plunging compensates for the lower temperature by mechanically forcing extraction through the grounds rather than relying on thermal energy alone. At this concentration (1:12.8 ratio), the blend's three-note profile — berry, caramel, floral — compresses into a more intense expression. Paper filter blocks processing oils from the natural fraction. The 380μm grind is finer than any other method except espresso, relying on surface area rather than heat to reach the caramel and floral compounds in the medium-light development zone.

The Clever Dripper (83/100) uses immersion brewing, which helps smooth the extraction gap between this blend's two processing fractions. In a percolation brewer, water moves through the bed at varying speeds — faster through the washed-fraction grounds, potentially slower through denser natural-fraction particles, creating extraction imbalance. In the Clever, both fractions sit in full-contact immersion for 3-4 minutes, giving the slower-dissolving natural caramel and fermentation compounds time to catch up with the washed fraction's faster-releasing acids. Grind at 510μm matches the Kalita Wave, appropriate for the longer contact time. Temperature at 93°C is consistent across the pourover and immersion methods for this bean. The paper filter strips oils from both fractions, delivering a clean but moderately full-bodied cup.

Espresso (82/100) is a high-ranking result for this blend — El Salvador is one of the origins that adapts well to pressure brewing. At 1,500m and medium-light roast, the bean has enough developed roast-developed character to produce body and sweetness under 9-bar extraction, while the natural component's berry aromatics concentrate intensely. Recipe temperature is 92°C (−1°C from standard espresso), grind at 230μm, ratio at 1:1.8. The shorter ratio reflects the medium-light roast's better solubility versus a fully light bean — you don't need to run as long a shot to reach adequate yield. The washed component's floral brightness appears at the front of the shot; the caramel and berry follow in the mid-palate. Both processing fractions express distinctly in the compressed espresso format, which is part of why this method scores well.

The Moka Pot at 78/100 is a strong score for a metal-filter method, reflecting this blend's moderate metal tolerance. The natural component's oils pass through the mesh, adding body — which actually complements the caramel and berry profile rather than fighting it, unlike with a more delicate floral-forward bean. Temperature at 99°C (pre-boiled water in the base per the Hoffmann method) extracts efficiently through both fractions. Grind at 330μm is medium-fine — appropriate for the ~1.5 bar pressure Moka Pots produce versus espresso's 9 bar. At this lower pressure, finer grinds are safe without channeling risk. The blend's caramel and berry notes both concentrate well in this format; the floral component from the washed fraction is the casualty here, partially masked by the oils and higher temperature.

French Press (76/100) is serviceable for the Elefante blend but not optimal. The metal mesh passes oils from the natural fraction, adding body — beneficial here, as the caramel character in the cup integrates with the increased mouthfeel rather than being overwhelmed by it. Temperature at 95°C (−1°C from the standard French Press near-boil) is higher than the pourover targets, reflecting the longer steep time and coarser grind requiring more initial thermal energy to maintain adequate slurry temperature through the 4-8 minute steep. The 980μm grind is the coarsest setting used for this bean. Using the Hoffmann method — steep 4 minutes, wait 5-8 additional minutes for grounds to settle before pouring — delivers the cleanest achievable result and lets both processing fractions express without excess sediment interference.