ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 14/08/24
Freeze Date: 21/08/24
Recipe Date: 21/08/24
Temperature: 95 degrees
Grind Size EK43s: 0.5
Clicks On Comandante Mk4: 5
Psa: 213 µm
Dose: 20g
Yield: 50.6g
Time: 0:27
TDS: 9.1
Ext: 23%
Tasting Notes: Sweet and rounded, mild nutty notes, dark chocolate, & red fruits
Brew Notes:
What a surprise this coffee was. We got a sweet and syrupy espresso which pleasantly lingered on the palette. The extraction started quite slow but sped up considerably towards the end, so if you see this it may not be channelling - it’s just how this espresso rolls. This espresso is also great in a long black, with the extra water helping bring out those subtle fruits that are slightly overwhelmed by the bigger sweet notes but taste beautiful as is!
Tools: These parameters are calculated using 20g VST baskets, WDT Autocomb and EK43 Redspeed Burrs & WDT Autocomb
POUROVER RECIPE
Ratio: 1:16
Roast Date: 14/08/24
Freeze Date: 21/08/24
Recipe Date: 21/08/24
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 8.8
Clicks On Comandante Mk4: 19
Psa: 678 µm
Dose: 15g
Yield: 204.7g
Time: 2:40
TDS: 1.37
Ext: 18.6%
Tasting Notes: Big and bright, tropical fruit, dark chocolate, syrupy, & mild florals
Brew Notes:
This coffee brews like a dream! It didn’t choke once during the dial-ins even with heavy agitation however, the coffee did have a dry finish after the heavier agitation so don’t overdo it! Coffee is rich and syrupy, however, if the coffee has a lighter body or is slightly fresher than 7 days we recommend a shorter bloom to help get that extra texture. It's a great coffee for those who like those rich, funky notes in their brews.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.