Bolivia - Los Rodriguez Pacamara Washed
Process Station: Los Rodriguez
Producer: Pedro Rodríguez
We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,00 brew ratio, aiming for a TDS of 1,35% or slightly higher for a clean and transparent taste.
When brewing this coffee, we recommend a dose of 12,9g of coffee, a 220g of brewing water. We recommend a grind size of 7,0 (600 - 700 microns).
The pour structure as follows:
- 00:00 pre-infuse the grounds, about 35g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl (3x) it to ensure the slurry is fully wet)
- 00:40 pour 50g of water in 10s in concentric circles
- 01:10 pour 50g of water in 10s in concentric circle
- 01:40 pour 85g of water in 10s in concentric circle, shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)
Total brew time: 2:45 – 3:00 minutes