• 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 – 8,5
• 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 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.
• 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;
• 16g of coffee;
• 260g of water, temperature 98℃;
• Pour 50g of water, bloom for 30 seconds;
• Pour 50g of water until 1:00;
• Pour another 50g of water till 1:30;
• Pour 110g of water;
• Total time 3:00.
Comment from the roaster (V60) :
“This is the good ole Kenya. Berry compote and nothing else.”