El Salvador - El Cerro Pacamara Black Honey

Location: Apaneca Llamantepec
Farm: El Cerro
Producer: Fernando Leto Escobar
 Varietal: Pacamara
Growing Altitude: 1400+ m.a.s.l
Processing Method: Black Honey
Harvest: January 2022
Product: Filter / Espresso / Milk Espresso
Flavour Notes: dried plum, dried fruit, dates
 

 

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 1,35% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 13,2g of coffee, a 220g of brewing water. We recommend a grind size of 6,5 (550 - 650 microns).

The pour structure as follows:

- 00:00 preinfuse the grounds, about 30g of water (pouring gently into the center and circling outward, about 10s. Grab the cone and aggressively swirl (3x) it to ensure the slurry is fully wet)

- 00:40 pour 30g of water in 10s as fast as possible in concentric circles  

- 01:10 pour 80g of water in 10s as fast as possible in concentric circles

- 01:40 pour 80g of water in 10s as fast as possible in concentric circles, swirl 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: 2:20 – 2:30 minutes

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 97C degrees and the water hardness around 31ppm as this should equate to a deliciously juicy and clean cup of coffee.

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 19,0g. Using a 1:2,5 ratio, we generally aim for an extraction yield of 23,5% and a target TDS of 8,9%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 26- 27 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 19,0g. Using a 1:2,5 ratio, we generally aim for a coffee intensity strength of 2,38%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 26- 27 seconds brewing this coffee.