Colombia - El Zacatin Geisha Natural
Farm: El Zacatin
Producer: Eduardo Fernandez-Restrepo
Varietal: Geisha
Growing Altitude: 2100+ m.a.s.l
Processing Method: Natural
Harvest: July 2021
Product: Filter / Espresso
Flavour Notes: Dried Orange, Honey, Lemon, Red Apple, Jasmine Grape, Floral Aroma, Cantaloupe, Elegant Botanicals
V60 Brewing advice:
We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,1 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 and a total brew time of 3:30. We recommend a grind size of 8,0 (800 microns).
The pour structure as follows:
- 00:00 pour 50g of brew water gently, spiralling outwards to wet the whole bed (grab the cone and aggressively swirl it to ensure the slurry is fully wet until 30s)
- 01:30 pour 60% of brew water as fast as possible in small circle - 132g in 15s (maintain a steady height above the cone, the stream begins to cause audible splattering as it enters the slurry)
- 01:45 pour balance brew water in center gently - 38g in 10s (after the pour, 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)
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.
AeroPress Brewing advice:
We are brewing this filter coffee in the coffee bar with an AeroPress. Use a 1:14,8 brew ratio using an AeroPress in the Inverted method, aiming for a TDS of 1,43% or slightly higher for a clean, transparent taste and water hardness around 31ppm as this should highlight the juicy, bright qualities of the coffee.
When brewing this coffee, we recommend a dose of 13,5g of coffee, a 200g of brewing water and a total brew time of 7,30. We recommend a grind size of 8,0 (800 microns).
We begin the brew by pouring 200g of brew water, heated to 99C, in the first 10 seconds of the brew. From 10s-20s, agitate the brew by stirring in a circular motion, ensuring that no clumping occurs within the chamber of the AeroPress. Secure the cap to your AeroPress and purge out excess air, let coffee steep till 6,00.
At 7,00, flip the AeroPress onto a server. Hold the AeroPress and server, give it a gentle swirl for 3 times. Let coffee settle down until 7,30. After which you may begin to apply a consistent pressure at a careful and consistent rate, aiming to completely press all remaining liquid from the chamber within 60s, leaving you with a total brew time for 7,30 and a volume of 150g - 160g
You can see below an example of the pouring structure:
> 0,00 - 0,20
Add 200g of hot water to the coffee in a single pour (NB: finish pour in 8s-10s). Use the AeroPress stirrer, stir 20 times in a N-S motion in 10s (firm and steady)
> 0,20 - 7,00
Secure cap on AeroPress chamber, press down gently to remove excess air (NB: plunger position should be above "4")
> 7,00 - 7,30
Flip the AeroPress onto a server. Hold the AeroPress and server, give it a gentle swirl for 3 times. Let coffee settle down until 7,30
> 7,30 - 8,30
Press slow and firm. Final water position should be bottom of "1". The brew mass will be between 150g - 170g
Total brew time: 8,30s
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.
Espresso Brewing advice:
For this coffee, the optimal dose would be 16,0g. Using a 1:2,7 ratio, we generally aim for an extraction yield of 24,2% and a target TDS of 8,1%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21- 22 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 16,0g. Using a 1:2,7 ratio, we generally aim for a coffee intensity strength of 2,20%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21 - 22 seconds brewing this coffee.