Honduras -El Puente Red Catuai Washed
Location: La PazProcess Station: El Puente
Producer: Moises Herrera & Marysabel Caballero
Harvest Date: October 2024 - February 2025
V60 Brewing advice:
Dose: 21,0g
Water: 280g at 90°C
Grind size: 9,0 (1100 - 1200 microns)
Brew time: 1:45 - 2:00 minutes
Target TDS: 1,25%
The pour structure as follows:
a) 00:00 to 00:15 - 90g of water in 15s
saturate the grounds, implement a circular pour.
b) 00:40 to 01:10 - 90g of water in 15s
implement low turbulence circular pour
c) 01:10 to 01:15 - 100g of water in 15s
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): 22,0g
Dose (out): 35,0g - 38,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 22s
Target TDS: 10,5% - 11,0%
Milk Espresso Brewing Advice:
Dose (in): 22,0g
Dose (out): 35,0g - 38,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 22s
Target TDS: 10,5% - 11,0%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,4% - 2.5%