El Salvador - La Reforma SL28 Natural

Location: Chalchuapa
Farm: La Reforma
Producer: Alvarez Family
 Varietal: SL28 
Growing Altitude: 1350+ m.a.s.l
Processing Method: Natural
Harvest: October 2021
Product: Filter / Espresso / Milk Espresso
Flavour Notes: Golden Kiwi, Nectarine, Pomegranate, Dark Chocolate 
 

 

V60 Brewing advice: 

We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,0 brew ratio, aiming for a TDS of 1,36% 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 8,0 (800 microns).

The pour structure as follows:

- 00:00 preinfuse the grounds, about 50g of water (pouring gently into the center and circling outward, about 10s. Grab the cone and aggressively swirl it to ensure the slurry is fully wet until 30s)

- 00:40 pour 50% of water (100g) in 150s as fast as possible in concentric circles  

- 01:10 pour the remaining water, 50g in 10s, gently in concentric circle

- 01:20 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: 3:00 – 3:15 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 99C degrees and the water hardness around 31ppm as this should equate to a deliciously juicy and clean cup of coffee.

 

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 99C degrees and the water hardness around 31ppm as this should equate to a deliciously juicy and clean cup of coffee.

 

AeroPress Brewing advice: 

We are brewing this filter coffee in the coffee bar with an AeroPress. Use a 1:14,8 brew ratio using an AeroPress in the Inverted method, aiming for a TDS of 1,43% or slightly higher for a clean, transparent taste and water hardness around 31ppm as this should highlight the juicy, bright qualities of the coffee

When brewing this coffee, we recommend a dose of 13,5g of coffee, a 200g of brewing water and a total brew time of 7,30. We recommend a grind size of 8,0 (800 microns).

We begin the brew by pouring 200g of brew water, heated to 99C, in the first 10 seconds of the brew. From 10s-20s, agitate the brew by stirring in a circular motion, ensuring that no clumping occurs within the chamber of the AeroPress. Secure the cap to your AeroPress and purge out excess air, let coffee steep till 6,00.

At 7,00, flip the AeroPress onto a server. Hold the AeroPress and server, give it a gentle swirl for 3 times. Let coffee settle down until 7,30. After which you may begin to apply a consistent pressure at a careful and consistent rate, aiming to completely press all remaining liquid from the chamber within 60s, leaving you with a total brew time for 7,30 and a volume of 150g - 160g

You can see below an example of the pouring structure:

> 0,00 - 0,20

Add 200g of hot water to the coffee in a single pour (NB: finish pour in 8s-10s). Use the AeroPress stirrer, stir 20 times in a N-S motion in 10s (firm and steady)

> 0,20 - 7,00

Secure cap on AeroPress chamber, press down gently to remove excess air (NB: plunger position should be above "4")

 > 7,00 - 7,30

Flip the AeroPress onto a server. Hold the AeroPress and server, give it a gentle swirl for 3 times. Let coffee settle down until 7,30

 > 7,30 - 8,30

Press slow and firm. Final water position should be bottom of "1". The brew mass will be between 150g - 170g

Total brew time: 8,30s

 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.

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 16,0g. Using a 1:2,7 ratio, we generally aim for an extraction yield of 23,5% and a target TDS of 8,0%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21- 22 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 16,0g. Using a 1:2,7 ratio, we generally aim for a coffee intensity strength of 2,13%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21 - 22 seconds brewing this coffee.