Rwanda - Rugali CWS Red Bourbon Natural

Location: Rugali
Farm: Rugali CWS
Producer: Balthazar Ndikubwimana
 Varietal: Red Bourbon 
Growing Altitude: 1900+ m.a.s.l
Processing Method: Natural
Harvest: January 2022
Product: Filter / Espresso
Flavour Notes: Red Apple, Wolfberry, Cherry
 

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 1,40% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 12,4g of coffee, a 210g of brewing water. We recommend a grind size of 6,0 (550 - 650 microns).

The pour structure as follows:

- 00:00 preinfuse the grounds, about 40g 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 15s)

- 01:00 pour 120g of water in 10s as fast as possible in concentric circles  

- 01:20 pour the remaining water, 50g in 10s, gently in concentric circle

- 01:30 swirl 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: 2:30 – 2:40 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.

 

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 19,0g. Using a 1:2,4 ratio, we generally aim for an extraction yield of 24,7% and a target TDS of 9,7%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 25- 27 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 19,0g. Using a 1:2,4 ratio, we generally aim for a coffee intensity strength of 2,59%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 25- 27 seconds brewing this coffee.