El Salvador - El Cerro Pacamara Natural
Farm: El Cerro
Producer: Fernando Leto Escobar
Growing Altitude: 1400+ m.a.s.l
Processing Method: Natural
Harvest: November 2021
Product: Filter / Espresso / Milk Espresso
Flavour Notes: red currant, amarena, jasmine blossom
Kalita Brewing advice:
We brew the filter coffee in the coffee bar with the Kalita 155. Use a 1:16,67 brew ratio, aiming for a TDS of 1,38% or slightly higher for a clean and transparent taste.
When brewing this coffee, we recommend a dose of 12,6g of coffee, a 210g of brewing water. We recommend a grind size of 5,5 (600 microns).
The pour structure as follows:
- 00:00 preinfuse the grounds, about 50g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl it to ensure the slurry is fully wet until 25s)
- 00:40 pour 100g of water in 10s in concentric circles
- 01:00 pour 60g of water in 10s in concentric circle
- 01:10 swirl gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimising high and dry grounds)
Total brew time: 2:15 – 2:30 minutes
Espresso Brewing advice:
For this coffee, the optimal dose would be 18,0g. Using a 1:2,7 ratio, we generally aim for an extraction yield of 21,4% and a target TDS of 7,6%. 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- 25 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 18,0g. Using a 1:2,7 ratio, we generally aim for a coffee intensity strength of 2,18%. 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- 25 seconds brewing this coffee.