ESPRESSO RECIPE
RATIO: 1:2.5
ROAST DATE: 24/07/2024
FREEZE DATE: 31/07/2024
RECIPE DATE: 11/08/2024
TEMPERATURE: 95 degrees
GRIND SIZE EK43s: 2.4
CLICKS ON COMANDANTE MK4: 8
PSA: 283µm
DOSE: 20g
YIELD: 49.5 (aiming for 50g)
TIME: 29s
TDS: 8.1
EXT: 20.05 %
TASTING NOTES: blackcurrant, cacao nibs, strawberry jam, syrupy, floral.
BREW NOTES: This coffee brews consistently with the parameters we use and is distributed with the WDT AutoComb. It maintained a lower TDS in both espresso and pourover compared to other coffees, without compromising flavour.
TOOLS: These parameters are calculated using 20g VST baskets & EK43 Redspeed Burrs
POUROVER RECIPE
RATIO: 1:16
ROAST DATE: 15/07/2024
FREEZE DATE: 22/07/2024
RECIPE DATE: 09/08/2024
WATER DOSE: 240g
TEMPERATURE: 100 c
GRIND SIZE EK43s: 8.7
CLICKS ON COMANDANTE MK4: 17
PSA: 568µm
DOSE: 15g
YIELD: 206.2
TIME: 2’58”
TDS: 1.35
EXT: 18.56
TASTING NOTES: Blackcurrant, hibiscus, red grape, dark chocolate.
BREW NOTES: This coffee showed up really well on the first brew. Solubility of the coffee is normal and within range. Medium sweetness and body. Utilising the PMC Pourover Technique it presented super clean and balanced.
TOOLS PO: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.