ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 3/9/2024
Freeze Date: 9/9/2024
Recipe Date: 13/9/2024
Temperature: 95 degrees
Grind Size EK43s: 0.6
Clicks On Comandante Mk4: 6
Psa: 243 µm
Dose: 20g
Yield: 50g
Time: 0:29
TDS: 8.6
Ext: 21.5%
Tasting Notes: Brown sugar, mandarin, caramel, apple, silky
Brew Notes: This coffee performed well. The optimal extraction time for achieving the right balance of sweetness, acidity, and aftertaste in this dial-in recipe is between 29 and 31 seconds. Keep in mind that contact time relates a lot to achieving a good result with this coffee. If the extraction time is too short, the flavour may be watery, while an over-extracted shot will taste earthy.
TOOLS ESP: These parameters are calculated using 20g VST baskets, EK43 Redspeed Burrs & WDT Autocomb
POUROVER RECIPE
Ratio: 1:16
Roast Date: 3/9/2024
Freeze Date: 9/9/2024
Recipe Date: 13/9/24
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 8.2
Clicks On Comandante Mk4: 21
Psa: 641 µm
Dose: 15g
Yield: 206.6g
Time: 2:38
TDS: 1.38
Ext: 19%
Tasting Notes: Brown sugar, mandarin, caramel, apple, silky
Brew Notes: This coffee needs careful adjustment for a balanced extraction. We experimented with grind size and found that increasing the bloom to 90g and going a hint coarser improved sweetness and acidity. This slight tweak, 10g more than our standard bloom, enhanced the coffee’s roundedness and TDS. The result is a clean, medium - bodied brew with notes of apple, stone fruit, and caramel.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.