• Grind size on EK43 – 8;
• 16g of coffee;
• 260g of water,temperature 98℃;
• Pour 50g of water, bloom for 30 seconds;
• Pour 50g of water until 1:00;
• Slowly pour another 160g of water till 1:40;
• Total time 2:40.
Comment from the roaster (V60) :
“Rosehip tea and lemon jam.
Clean, bright, not a single tomato slipped through 😉”.
• Grind size on EK43 – 8,5
• 15,5g of coffee
• 260g of water
• Temperature 98℃
Recipe:
• Pour 50g – bloom for 30 seconds,
• Pour +50g until 0:30;
• Pour +50g until 1:00;
• Pour +110g until 1:40;
• Total time 3:10.
Comment from the roaster (V60) :
“If Professor Dumbledore were into filter coffee, this would have been his favorite. This Ethiopian bean tastes like lemon sherbet.”
• Grind size EK43 – 8;
• 16g of coffee;
• 260g of water, temperature 98℃;
• Pour 50g of water, bloom for 30 seconds;
• Pour 50g of water until 1:00;
• Slowly continue pouring until 1:30-1:35;
• Total time: 3:00.
Comment from the roaster (V60) :
“It’s like Carpathian berry tea, but coffee😉”.
Our espresso recipe :
• Temperature of water 90℃;
• Dose: 17g of coffee;
• Time: 28 seconds;
• Yield: 40g.
Comment from the roaster (espresso) :
“This one is for those who like bright, berry and moderately acidic coffee in espresso. Light, tea-like body, juicy apple, grape, cherry, plum taste.”
• 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 – 8,5;
• 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 1:00;
• +110g of water at 1:40;
• Total time 3:10.
Comment from the roaster (V60) :
“Tea-like, floral, citrusy. Light body, dominant acidity. All in the best traditions of Ethiopian flavor profile. Tea with lemongrass and citrus candy.”
• 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.”