ESPRESSO RECIPE
RATIO: 1:2.4
ROAST DATE: 31.07.24
FREEZE DATE: N/A
RECIPE DATE: 09/08/2024
TEMPERATURE: 95 degrees
GRIND SIZE EK43s: 2.2
CLICKS ON COMANDANTE MK4: 7 clicks
PSA: 225µm
DOSE: 20g
YIELD: 47.7 (Aim for 48g)
TIME: 30s
TDS: 9.4
EXT: 22.42 %
TASTING NOTES: Red apple, cantaloupe, milk chocolate, & syrupy.
BREW NOTES: Easy coffee to brew, can hit over point (over extracted) quite easily so be aware of any bitter, dry or woody notes. The 48g yield helped bring out a syrupy body and envelop all the complex flavour notes in the coffee.
TOOLS: These parameters are calculated using 20g VST baskets & EK43 Redspeed Burrs. For distribution we used the WDT AutoComb tool; Spinning clockwise (caking the grounds) then x1 West x1 East (settling the grounds into the basket) .
POUROVER RECIPE
RATIO: 1:16
ROAST DATE: 09/08/24
FREEZE DATE: N/A
RECIPE DATE: 15/08/23
WATER DOSE: 240g
TEMPERATURE: 100 c
GRIND SIZE EK43s: 9.0
CLICKS ON COMANDANTE MK4: 19
PSA: 605 µm
DOSE: 15g
YIELD: 206.8g
TIME: 2:22
TDS: 1.49
EXT: 20.5%
TASTING NOTES: Earthy, burnt caramel, & black tea.
BREW NOTES: Coffee runs fast and is super soluble! If you want to try bring out more acidity in the cup, try a coarser grind as we have gone for a super sweet and textural cup for this recipe. Don’t expect super jammy fruits as this is not that kind of natural coffee, but works as an everyday drinker with it’s smooth, caramel like flavour profile. Extra agitation isn’t needed, coffee is super forgiving and is a must drink for those who enjoy all day everyday.
TOOLS PO: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.