Costa Rica - La Pachuca Caturra Honey
Process Station: La Pachuca
Producer: Roberto Mata
We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,00 brew ratio, with mineralized water at approximately 45ppm total hardness with 92C - 95C water temperature, 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 14,1g of coffee, a 240g of brewing water. We recommend a particle size range (900 - 1000 microns).
The pour structure as follows:
- 00:00 pre-infuse the grounds, about 40g 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 60g of water in 10s in concentric circles
- 01:10 pour 60g of water in 10s in concentric circle
- 01:40 pour 80g 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: 2:45 – 3:00 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 20,8% and a target TDS of 10,0% with 92C - 94C water temperature. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 30 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 2,2%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 30 seconds brewing this coffee.