Colombia -San Luis Honey
Process Station: San Luis
Producer: Omar Arango
We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,00 brew ratio, aiming for a TDS of 1,33% or slightly higher for a clean and transparent taste.
When brewing this coffee, we recommend a dose of 14,1g of coffee, a 240g of brewing water. We recommend a grind size of 7,5 (1000 - 1100 microns).
The pour structure as follows:
- 00:00 pre-infuse the grounds, about 35g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl (3x) it to ensure the slurry is fully wet)
- 00:40 pour 50g of water in 10s in concentric circles
- 01:10 pour 50g of water in 10s in concentric circle
- 01:40 pour 105g of water in 10s in concentric circle, 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)
Total brew time: 2:30 – 2:40 minutes
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:
For this coffee, the optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for an extraction yield of 20,9% and a target TDS of 10,0%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 28 seconds brewing this coffee.
Milk Espresso Brewing Advice:
For this coffee, we recommend a cup size of 6oz with steamed milk at 60C temperature. The optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for a coffee intensity strength of 2,37%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 28 seconds brewing this coffee.