ESPRESSO RECIPE
Ratio: 1:2.5
Roast Date: 13/9/24
Freeze Date: 22/9/24
Recipe Date: 24/9/24
Temperature: 95 degrees
Grind Size EK43s: 0.6
Clicks On Comandante Mk4: 8
Psa: 222 µm
Dose: 20g
Yield: 50g
Time: 0:29
TDS: 8.6
Ext: 21.4%
Tasting Notes: Blackberry, kiwifruit, raspberry, milk chocolate.
Brew Notes: A dialed-in shot is aromatic and complex, with berry notes coming through first, followed by ripe kiwi. The aftertaste should finish with a lingering chocolate note. This natural fermentation has strong acidity, and my goal is to achieve balance. If the contact time is too short, the shot will be overly sour, diminishing the berry flavour. On the other hand, if the contact time is too long, the coffee developed woody and green notes.
TOOLS ESP: These parameters are calculated using 20g VST baskets, EK43 Redspeed Burrs & WDT Autocomb
POUROVER RECIPE
Ratio: 1:16
Roast Date: 13/9/24
Freeze Date: 22/9/24
Recipe Date: 23/9/24
Water Dose: 240g
Temperature: 100 degrees
Grind Size EK43s: 8.1
Clicks On Comandante Mk4: 19
Psa: 623 µm
Dose: 15g
Yield: 203g
Time: 2:30
TDS: 1.42
Ext: 19.4%
Tasting Notes: Blackberry, kiwifruit, raspberry, milk chocolate
Brew Notes: This coffee is very soluble once using a finer grind and stronger agitation. This involves performing our standard 3 x N/S and 3 x S/E strokes with the paddle, but with a bit more vigour. With these adjustments, your contact time should be between 2:30 and 2:45 seconds using our brew recipe. The target TDS for this specific varietal should be over 1.4%.
Tools: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs.