ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 7/11/2024
Freeze Date: 15/11/2024
Recipe Date: 19/11/2024
Temperature: 95 degrees
Grind Size EK43s: 0.2
Clicks On Comandante Mk4: 5
Psa: 204 µm
Dose: 20g
Yield: 51.5g
Time: 0:28
TDS: 8.21
Ext: 21.2%
Tasting Notes: Raspberry, plum, milk chocolate, & juicy
Brew Notes: This coffee runs super quick at normal grind sizes, so if you need to grind much finer than usual don’t panic! It can have quite an unpleasant sour note when under-extracted, so it’s highly recommended that you take your shots to at least 26 seconds or more depending on your ratio/dose. Otherwise, pleasantly sweet coffee with a nice juicy finish - classic parainema!
TOOLS ESP: These parameters are calculated using 20g VST baskets, EK43 Redspeed Burrs & WDT Autocomb
POUROVER RECIPE
Ratio: 1:16
Roast Date: 7/11/2024
Freeze Date: 15/11/2024
Recipe Date: 19/11/2024
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 8
Clicks On Comandante Mk4: 19
Psa: 663 µm
Dose: 15g
Yield: 204.1g
Time: 2:45
TDS: 1.42
Ext: 19.23%
Tasting Notes: Raspberry, chocolate, red apple, & clean
Brew Notes: This coffee runs fast, so grind finer to get your contact time up are encouraged for a sweeter cup. Parainema is characteristically acidic, so if there is slightly more acid than you’re used to that’s completely normal and you haven’t under extracted your brew! Even though it’s wild, the coffee has a refreshing juicy finish and clean fruits which make it an enjoyable brew any day of the week.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.