Brazil - Fazenda Boqueirao Catucai 2SL Natural

Kalita Brewing advice: 

We brew the filter coffee in the coffee bar with the Kalita 155. Use a 1:16,67 brew ratio, aiming for a TDS of 1,40% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 12,6g of coffee, a 210g of brewing water. We recommend a grind size of 5,5 (600 microns).

The pour structure as follows:

- 00:00 preinfuse the grounds, about 50g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl it to ensure the slurry is fully wet until 25s)

- 00:40 pour 100g of water in 10s in concentric circles  

- 01:00 pour 60g of water in 10s  in concentric circle

- 01:10 swirl gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimising high and dry grounds)

Total brew time: 2:15 – 2:30 minutes

All grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

Keep the water temperature at 99C degrees and the water hardness around 31ppm as this should equate to a deliciously juicy and clean cup of coffee.

Espresso Brewing advice:

For this coffee, the optimal dose would be 17,5g. Using a 1:2,7 ratio, we generally aim for an extraction yield of 23,6% and a target TDS of 8,3%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 22 - 25 seconds brewing this coffee.

Milk Espresso Brewing Advice:

For this coffee, we recommend a cup size of 6oz with steamed milk at 58C temperature. The optimal dose would be 17,5g. Using a 1:2,7 ratio, we generally aim for a coffee intensity strength of 2,31%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 22 - 25 seconds brewing this coffee.