ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 22/08/2024
Freeze Date: 30/08/2024
Recipe Date: 30/08/2024
Temperature: 95 degrees
Grind Size EK43s: 0.6
Clicks On Comandante Mk4: 4
Psa: 217 µm
Dose: 20g
Yield: 50.5g
Time: 0:32
TDS: 8.4
Ext: 21.21%
Tasting Notes: Grapefruit, raspberry, chocolate.
Brew Notes:
This coffee consistently performs well with our standard brew recipe, offering complex notes of nuttiness, chocolate, and citrus fruits, followed by a well-rounded sweetness and lingering acidity. Expect the first drops within 8-10 seconds, with a steady stream that catches up toward the end. We used WDT Autocomb tool for particle distribution. You might have to adjust the grind size if you don't have one. Overall, a dream to brew and to drink!
TOOLS ESP: These parameters are calculated using 20g VST baskets & EK43 Redspeed Burrs
POUROVER RECIPE
Ratio: 1:16
Roast Date: 22/08/2024
Freeze Date: 30/08/2024
Recipe Date: 30/08/2024
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 8.4
Clicks On Comandante Mk4: 21
Psa: 567 µm
Dose: 15g
Yield: 206.3g
Time: 2:55
TDS: 1.35
Ext: 18.6%
Tasting Notes: chocolate, grapefruit, red grape, marzipan, & cantaloupe.
Brew Notes:
For best results, rest this coffee for at least 6 days, ideally 10+ days, to ensure a more even extraction. We used our standard agitation method: stirring with a paddle during the bloom using a 2x N,S and 2x W,E technique. The second pour was completed between 1:05 and 1:10. Expect a floral, tea-like aroma and a clean, balanced taste with a pleasant sweetness and mouthfeel.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.