Fancy Navajo Coffee Meetup: Making the Perfect Cup of Coffee with Yeego Coffee

If you have been following along on my Instagram, then you know I recently held my second coffee meetup event at the end of April. I often get asked to meetup with fellow social media friends, and as much as I would love to say YES to every request. That’s not always feasible. So Fancy Navajo coffee meetups are the perfect solution. It also allows me to spread The Fancy Navajo joy in person!

For my second coffee meetup, I partnered with, Yeego Coffee, to have a coffee cupping session in Phoenix, AZ. If you are unfamiliar with Yeego Coffee. It is a Bay Area company owned by fellow Fancy Navajo, Kelvin Long.  They are a Navajo owned company that roasts and packages their own coffee beans. You can purchase their coffee online on their website.

Not only was the coffee meetup centered around learning about coffee, but we also learned how to make the perfect cup of coffee using a pour over system. The pour over is exactly what it sounds like it. Its pouring hot water over coffee grounds through a funnel shaped cone. I am an avid coffee pour over user. I love the taste and ease of use. It’s my favorite part of my day. I’ll be sharing how to make the perfect cup of coffee using a pour over system. So stay tuned at the end for that.

One of the biggest takeaways from the event was learning to be more mindful and present when you are making and drinking coffee. Quite often, I drink my coffee without even taking a second to enjoy it. Throughout the cupping session, we smelled the coffee in its different stages and went around the room describing the flavors we could taste. It was interesting to hear what everyone had to say. From piñon to chocolate, to even wet dirt and licorice. Like making wine, coffee roasting is an art and it can be transformed into a variety of flavors.

Are you mindful and present when you drink your coffee?

Do you taste your coffee and all the flavors?

Or do you pour in creamer and sugar to mask the flavors?

I personally like my coffee black, but I challenge those who like to use cream and sugar in their coffee to take a moment to enjoy the actual coffee in the morning. Whether that is simply smelling the grinds or taking a sip of the black coffee before adding things in. What memories or tastes come to mind? Let me know if you give it a try.

As with any event, the people who attend, make the event. I am so thankful for all of the gorgeous ladies (and one gentleman) who came to the event. The AC at the event space unexpectedly stopped working and they were all troopers. We all even joked about our Native glow amidst the heat. That’s what I love about The Fancy Navajo community. They don’t let the small things get to them.  We went over on time and like any Fancy Navajo they offered to stay and help clean up. Such a sweet bunch of ladies. Ahehee’!

We enjoyed some of my blue corn recipes such as Fancy Blue Corn Cupcakes, Fancy Blue Corn Quiche, and Fruit Salad with Sumac Berry dressing. Fun giveaway prizes were drawn throughout the event from my favorite Native Owned companies. A huge thank you to ACONAV, Sapling & Flint, Carmen Selam, and Turquoise Hogan for your gracious giveaway prizes.

Also a huge thank you to Inspired by Dine Bizaad and Kaalogii Kisses for allowing us to use their beautiful shop for the event. If you haven’t been by this gorgeous shop in Phoenix, AZ then you absolutely need to!

Now the next question is when and where will the next coffee meetup happen? Make sure to follow me on Instagram for future announcements.

Photography by Hannah Manuelito.

How to Make the Perfect Cup of Coffee Using a Pour Over System

*Disclaimer– When it comes to making coffee don’t make it too complicated. We learned the very technical way of using a pour over system. I don’t weigh or grind my coffee every morning. But if you like precise steps, give this a go.  Experiment and adjust to your liking. Enjoy!

Yields: 12 ounces of coffee = 1 cup of coffee

Supplies:

• Pour Over Top (I use this one here)
• Coffee Filter (These were suggested here)
• Cup
• Water Kettle
• Digital Scale (optional)
• Grinder (optional)

Ingredients:

• 23 grams (a little over 2 Tbsp) of coarsely ground coffee
• 350 grams filtered water (~1.5 cups)

Directions:

1. Boil water in the kettle
2. Clean the filter to get rid of paper taste. Place coffee filter inside the pour over cone.  Pour some of the hot water along the filter just to get it wet. Once water is fully drained, pour out the water from the cup.
3. Once filter is clean, put coffee grounds into the center of the filter and put on top of your cup
4. Carefully pour hot water onto the coffee grounds so that it hydrates the grounds (about 2-3 tablespoons of water). Wait for the coffee to “bloom” which is when the gas escapes the coffee grounds.
5. Carefully pour in the remaining hot water in small increments, making sure to keep all the grounds in the center of the cone at all times. Fill the cone slightly with water and let it drip. Then repeat the process.  Do not overfill the cone. It usually takes about 3-5 minutes for the brewing process.
6. Remove pour over and enjoy!

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Want to learn how to make a Biscochito Latte using New Mexico Piñon Coffee? Then head on over to this post. https://thefancynavajo.com/2019/04/24/recreating-new-mexico-pinon-coffees-biscochito-latte/