• Grind size on EK43 – 8,3;
• 16g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• +50g of water at 0:30;
• +50g of water at 1:20;
• +110g of water at 1:50;
• Total time 4:00.
Comment from the roaster (V60) :
“For the souls that crave unlimited filters throughout the day 😌. To make such a luxury happen, coffee is initially processed using the classic washing method, then soaked in hot water, followed by rinsing with a synthesized solution of ethyl acetate and cane sugar. Afterwards, it is washed and dried again. As a result, we obtain a perfectly clean Colombian coffee, which in terms of flavor profile, is similar to washed Ethiopian coffee. It has notes of black tea, apple, plum, and cocoa.”
• Grind size on EK43 – 8;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 65g of water – bloom for 30 seconds;
• +65g of water at 0:30;
• +65g of water at 1:15;
• +65g of water at 1:55;
• +60g of water at 2:00;
• Total time 2:45.
Comment from the roaster (V60) :
“Natural Ethiopia be like: bergamot tea, sweet Sicilian orange, dried apricots, pineapple candy. Light, tea-like body, bright but balanced acidity.”
“If you were looking for a full-body coffee with a sweet base for espresso – look no further. It tastes like dried fruit and cocoa and goes perfectly with milk.”
• 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;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water – bloom for 30 seconds;
• +100g of water at 0:30;
• +110g of water at 1:30;
• Total time 3:10.
Comment from the roaster (V60) :
“A sweet cocktail made with dark vermouth, ripe berries, and chocolate. Subtle notes of alcohol, mild acidity, dominant sweetness, dense and rich body.”
• Grind size on EK43 – 8,5
• 16g of coffee
• 260g of water
• Temperature 98℃
Recipe:
• 50g – bloom for 30 seconds,
• Pour +50g until 0:30,
• Slowly continue pouring until 1:00
• Total time 3:10.