ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 13/10/2024
Freeze Date: x
Recipe Date: 20/9/2024
Temperature: 95 degrees
Grind Size EK43s: 0.7
Clicks On Comandante Mk4: 7
Psa: 219 µm
Dose: 20g
Yield: 51g
Time: 0:28
TDS: 8.4
Ext: 21.42%
Tasting Notes: Apricot, black tea, honey, milk chocolate.
Brew Notes: his coffee is a solid staple for your home, delivering a clean, bright, and well balanced flavour. It’s easy to brew using standard espresso parameters, especially with careful tamping and distribution to prevent channelling or inconsistencies. The espresso began dripping around the 10-second mark, with a faster flow rate towards the end. Be mindful that a yield that’s too short or a prolonged contact time can lead to woody flavours and a short, astringent finish.
TOOLS ESP: These parameters are calculated using 20g VST baskets, EK43 Redspeed Burrs & WDT Autocomb
POUROVER RECIPE
Ratio: 1:16
Roast Date: 13/10/2024
Freeze Date: x
Recipe Date: 20/9/2024
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 8.4
Clicks On Comandante Mk4: 22
Psa: 577 µm
Dose: 15g
Yield: 201g
Time: 2:34
TDS: 1.38
Ext: 18.5%
Tasting Notes: Apricot, black tea, honey, milk chocolate, juicy.
Brew Notes: The coffee brewed consistently within our parameters using the Hario Dripper and a paddle for agitation during the bloom. We noted that gentle agitation is essential, as this coffee is prone to choking. We completed our second pour at around 1:05 and swirled the brew at 1:10. This technique helps minimise fines entering the brew bed and allows the water level to decrease slightly.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.