Colombia -La Arboleda Caturra Chiroso Washed
Location: UrraoProcess Station: La Arboleda
Producer: Mildrey Montoya
Harvest Date: January 2024
Flat-Bottom Brewing advice:
Dose: 12,0g
Water: 200g at 98°C - 99°C
Grind size: 5.5 (1000 - 900 microns)
Brew time: 2:45 - 3:00 minutes
Target TDS: 1,33% - 1,35%
The pour structure as follows:
a) 00:00 to 00:08 - 30g of water in 8s
saturate the grounds, implement a circular pour. Grab the dripper and swirl (north-south) lightly to ensure the slurry is fully wet.
b) 00:30 to 00:34 - 50g of water in 4s
implement high turbulence circular pour
b) 01:00 to 01:12 - 70g of water in 12s
implement low turbulence centre pour
c) 01:40 to 01:44 - 50g of water in 4s
implement high turbulence circular pour, 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)
All grind settings reference a Ditting 807. Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Espresso Brewing advice:
Dose (in): 20,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2.1 (300 - 350 microns)
Brew Time: 25s
Target TDS: 9,5% - 9,7%
Milk Espresso Brewing Advice:
Dose (in): 20,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2.1 (300 - 350 microns)
Brew Time: 25s
Target TDS: 9,5% - 9,7%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,3% - 2,5%