ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 27/8/2024
Freeze Date: 3/9/2024
Recipe Date: 3/9/2024
Temperature: 95 degrees
Grind Size EK43s: 0.4
Clicks On Comandante Mk4: 6
Psa: 216 µm
Dose: 20g
Yield: 52.3g
Time: 0:25
TDS: 9.3
Ext: 24.32%
Tasting Notes: Chocolate, earl grey, green apple, & velvety
Brew Notes: Finca Yum-cho, this coffee has everything you want from an espresso, great texture, complex fruits and a bright acidity! We did a short extraction here, as the longer extractions hid the beautiful florals and fruit in the coffee. If you prefer a sweeter, simpler espresso then definitely try extending the time to 30 seconds where the coffee shows more of it’s Costa Rican flair becoming earthy, sweet and chewy.
TOOLS ESP: These parameters are calculated using 20g VST baskets, EK43 Redspeed Burrs & WDT Autocomb
POUROVER RECIPE
Ratio: 1:16
Roast Date: 27/8/2024
Freeze Date: 3/9/2024
Recipe Date: 3/9/2024
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 9.3
Clicks On Comandante Mk4: 18
Psa: 615 µm
Dose: 15g
Yield: 205.1g
Time: 2:17
TDS: 1.45
Ext: 19.83%
Tasting Notes: Sweet caramel, red apple, black tea, & mild florals
Brew Notes: What a fun coffee from Costa Rica! Super soluble, draws down fast, and is a well-rounded cup. Coffee gets super sweet at longer extractions but has a dry finish which can be unpleasant so we recommend a slightly coarser grind and go for a quick extraction! Only needs gentle agitation and a nice slow pour.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.