• Grind size on EK43 – 8,2;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds,
• +50g water at 0:30;
• +50g of water at 1:10,
• +50g of water at 1:40
• +60g of water at 2:10;
• Total time 2:45.
Comment from the roaster (V60) :
“What a rare find from Asia on our stock! 😌Very sweet, thick and rich. The flavor descriptors are dried fruit, dark-skin berries and cider.”
• Grind size on EK43 – 8,2;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• +50g of water at 0:30;
• +50g of water at 1:10,
• +50g of water at 1:40
• +60g of water at 2:10;
• Total time 2:45.
Comment from the roaster (V60) :
“Coffee from this region rarely shows up in our stock. But this one captured our hearts. Delicate anaerobic processing resembles bright red wine with a little sparkle, berry, sweet.”
• Grind size on EK43 – 8;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 40 seconds,
• +50g of water at 0:40;
• +160g of water at 1:20, slowly pour until 2:20;
• Total time 2:50.
Comment from the roaster (V60) :
“Our new favorite Colombian anaerobic coffee. The descriptors are pineapple, passion fruit, cider, dried banana, rum, and pomegranate. For the ultimate experience, try enjoying it with Rodrigo Amarante’s “Tuyo” and picturing yourself on top of the gorgeous Colombian mountains.”
• Grind size on EK43 – 8;
• 16g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• Pour +50g of water until 0:30;
• Pour +50g of water until 1:10;
• Pour +110g of water until 1:40;
• Total time 3:00.
Comment from the roaster (V60) :
“In case you’re dreaming of a glass of red wine and chocolate-covered strawberries, but it’s morning, and you don’t want to catch the envious glances of your coworkers.”
• Grind size on EK43 – 8,5;
• 16g of coffee;
• 260g of water, temperature 98℃;
• 50g of water – bloom for 30 seconds;
• And then three pours:
• Pour 70g of water till 1:05;
• Pour 70g of water till 1:50;
• And pour the rest (70g of water);
• Total time 2:45.
Comment from the roaster (V60) :
“This bean resembles the best qualities of a Kenyan bean. You’ll taste black currant, plum, and rose hip. The only difference is that it’s a Colombian bean.
Our espresso recipe :
• Temperature of water 92℃;
• Dose: 17g;
• Time: 28 seconds;
• Yield: 42g.
Comment from the roaster (espresso) :
“Fruity with bright acidity, tastes like berry jam in espresso.”
• Grind size on EK43 – 8;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 50 seconds;
• +50g of water at 0:50;
• +160g of water at 1:20, slowly pour until 2:20;
• Total time 2:55.
Comment from the roaster (V60) :
“Pink Kattura, washed anaerobic fermentation with wine yeast and fresh mango. Very sweet and bright, sparkling acidity, crisp and bright descriptors of mango, pineapple, crème brûlée, and champaign. Sweet flavors of orange blossoms and mango.
100% Mad”.