Costa Rica - La Pachuca Caturra Honey

V60 Brewing advice: 

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 1,25% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 11,8g of coffee, a 200g of brewing water. We recommend a grind size of 7.0 (1000 - 900 microns).

The pour structure as follows:

- 00:00 pre-infuse the grounds, about 30g of water (pouring gently into the center and circling outward, about 10s

- 00:40 pour 50g of water in 10s as fast as possible in concentric circles  

- 01:10 pour 50g of water in 10s as fast as possible in concentric circles

- 01:40 pour 70g of water in 10s as fast as possible in concentric circles. 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: 2:40 – 2:50 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 21,0g. Using a 1:2,2 ratio, we generally aim for an extraction yield of 21,5% and a target TDS of 9,5% 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 23 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 21,0g. Using a 1:2,2 ratio, we generally aim for a coffee intensity strength of 2,42%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 23 seconds brewing this coffee.