Colombia - El Origen Pink Bourbon Red Honey
Location: QuindioProcess Station: El Origen
Producer: David Bedoya
Harvest Date: June 2025
April Brewer Brewing advice:
Dose: 12,0g
Water: 200g at 92°C
Grind size: 9,0 (900 - 1000 microns)
Brew time: 2:40 - 2:50 minutes
Target TDS: 1,25%
The pour structure as follows:
a) 00:00 to 00:40 - 100g of water in 15s
saturate the grounds, implement a circular pour (70g) + center pour (30g).
b) 00:40 to 00:55 - 100g of water in 15s
implement low turbulence circular pour (70g) + center pour (30g).
V60 Brewer Brewing advice:
Dose: 12,5g
Water: 200g at 90°C
Grind size: 9,0 (900 - 1000 microns)
Brew time: 2:50 - 3:00 minutes
Target TDS: 1,30%
The pour structure as follows:
a) 00:00 to 00:30 - 50g of water in 20s
saturate the grounds completely.
b) 00:30 to 00:45 - 15g of water in 5s
implement low turbulence center circular pour.
c) 00:45 to 01:00 - 15g of water in 5s
implement low turbulence center circular pour.
d) 01:00 to 01:15 - 15g of water in 5s
implement low turbulence center circular pour.
e) 01:15 to 01:30 - 15g of water in 5s
implement low turbulence center circular pour.
f) 01:30 to 02:00 - 30g of water in 15s
implement low turbulence center circular pour.
g) 02:00 to 02:30 - 30g of water in 15s
implement low turbulence center circular pour.
h) 02:30 to 03:00 - 30g of water in 15s
implement low turbulence center circular pour.
All grind settings reference a Ditting 804LS. Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Espresso Brewing advice:
Dose (in): 23,0g
Dose (out): 45,0g - 50,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 27s
Target TDS: 9,5% - 9,8%
Milk Espresso Brewing Advice:
Dose (in): 22,0g
Dose (out): 30,0g - 35,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 22s
Target TDS: 11,5% - 11,8%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,1% - 2.2%