ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 13/08/24
Freeze Date: 19/08/24
Recipe Date: 19/08/24
Temperature: 95 degrees
Grind Size EK43s: 2.2
Clicks On Comandante Mk4: 8
Psa: 246 µm
Dose: 20
Yield: 50.1
Time: 0:30
TDS: 8.4
Ext: 21.04%
Tasting Notes: Apple, peachy, chocolate coating
Brew Notes:
Simple but easy to brew coffee, brown sugar is mostly dominant so adjust the grind to find that sweet spot to marinate with the mallic acid to balance out!
TOOLS ESP: These parameters are calculated using 20g VST baskets & EK43 Redspeed Burrs
POUROVER RECIPE
Ratio: 1:16
Roast Date: 13/08/24
Freeze Date: 19/08/24
Recipe Date: 19/08/24
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 8.6
Clicks On Comandante Mk4: 19
Psa: 611 µm
Dose: 15g
Yield: 199.9g
Time: 2:27
TDS: 1.5
Ext: 19.99%
Tasting Notes: Silky, soft acidity of red apple marinated with chocolate, brown sugar, & marzipan.
Brew Notes:
We recommend gentle agitation to eliminate any dry finish, and approachable and pleasant coffee with no extra requirements/effort to reach a high extraction.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.