ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 3/9/2024
Freeze Date: 9/9/2024
Recipe Date: 15/9/2024
Temperature: 95 degrees
Grind Size EK43s: 0.7
Clicks On Comandante Mk4: 6
Psa: 204 µm
Dose: 20g
Yield: 50g
Time: 0:31
TDS: 8.9
Ext: 22.34
Tasting Notes: Caramel, vanilla, orange citrus
Brew Notes: With careful distribution, even tamping, and close attention to the shot time, this coffee should come out beautifully. It has a sweet flavour with a creamy mouthfeel, making it ideal for a standard everyday drink due to its moderate acidity. Aim to start the shot between 8 and 9 seconds to achieve the desired contact time. We targeted a 50 g yield to maintain our preferred mouthfeel.
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: 11/9/2024
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 7.6
Clicks On Comandante Mk4: 18
Psa: 561 µm
Dose: 15g
Yield: 204.1
Time: 2:20
TDS: 1.43
Ext: 19.46%
Tasting Notes: Caramel, vanilla, orange citrus
Brew Notes: This coffee is notably soluble according to TDS measurements but requires a finer grind to achieve optimal contact time. Initially, a shorter contact time resulted in earthy flavours, so we extended it to enhance the sweetness. Overall, this coffee is well-rounded, featuring hints of stone fruit acidity, tropical sweetness, and a buttery mouthfeel.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.