Colombia -Las Brisas Ombligon Washed
Location: TolimaProcess Station: Las Brisas
Producer: John Wilmer Cuellar
Harvest Date: January 2024
Flat-Bottom Brewing advice:
Dose: 16,9g
Water: 270g at 93°C
Grind size: 7,8 (1000 - 900 microns)
Brew time: 3:00 - 3:10 minutes
Target TDS: 1,40% - 1,43%
The pour structure as follows:
a) 00:00 to 00:08 - 40g 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) 00:40 to 00:45 - 60g of water in 5s
implement high turbulence circular pour
b) 01:10 to 01:22 - 85g of water in 12s
implement low turbulence centre pour
c) 01:50 to 02:02 - 85g of water in 12s
implement low turbulence centre 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 Sweet Lab 807. Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Espresso Brewing advice:
Dose (in): 21,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2,1 (200 - 300 microns)
Brew Time: 24s
Target TDS: 9,5% - 9,9%
Milk Espresso Brewing Advice:
Dose (in): 21,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2,1 (200 - 300 microns)
Brew Time: 24s
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,2% - 2,4%