Guatemala - El Socorro Yellow Bourbon Washed
Location: PalenciaProcess Station: El Socorro
Producer: Diego de la Cerda
Harvest Date: December 2023 - April 2024
V60 Brewing advice:
Dose: 20,0g
Water: 280g at 90°C
Grind size: 9,0 (1300 - 1000 microns)
Brew time: 2:10 - 2:20 minutes
Target TDS: 1,35% - 1,40%
The pour structure as follows:
a) 00:00 to 00:20 - 90g of water in 20s
saturate the grounds, implement a circular pour.
b) 00:50 to 01:10 - 90g of water in 20s
implement low turbulence circular pour
c) 01:30 to 01:50 - 100g of water in 20s
implement low turbulence circular pour, 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)
All grind settings reference a Ditting 804LS. Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Espresso Brewing advice:
Dose (in): 21,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2,1 (300 - 350 microns)
Brew Time: 26s
Target TDS: 9,3% - 9,5%
Milk Espresso Brewing Advice:
Dose (in): 21,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2,1 (300 - 350 microns)
Brew Time: 26s
Target TDS: 9,3% - 9,5%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,1% - 2,3%