Nicaragua - Finca Bethania Maracaturra Natural Anaerobic

We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:16,67 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 12,0g of coffee, a 200g of brewing water. We recommend a grind size of 7,0 (600 - 700 microns).

The pour structure as follows:

- 00:00 pre-infuse the grounds, about 30g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl (3x) it to ensure the slurry is fully wet)

- 00:40 pour 50g of water in 10s in concentric circles  

- 01:10 pour 50g of water in 10s in concentric circle

- 01:40 pour 70g of water in 10s in concentric circle, 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)

Total brew time: 2:45 – 3:00 minutes

Espresso Brewing advice:

For this coffee, the optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for an extraction yield of 21,5% and a target TDS of 10,6%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 30 seconds brewing this coffee.

Milk Espresso Brewing Advice:

For this coffee, we recommend a cup size of 6oz with steamed milk at 60C temperature. The optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for a coffee intensity strength of 2,44%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 30 seconds brewing this coffee.