#56 El Salvador

På mit besøg hos Pacas familien i starten af Januar, 2024 gik jeg igang med endnu et projekt. 

Jeg har tidligere haft succes med at lave anaerobe fermentering uden kaffen får for meget eddike syre - men derimod løftet karakteren af varieteten. 

Selve fermeneringen har undergået en "thermo shock" dvs. at den i x antal timer har været tilsat varmt vand under fermenteringen for at åbne porerne og give adgang til pulpen fra en anden Bourbon fermentering. Det efterlader en fantastisk syrlighed i kaffen som stadig er ret mild, men fremtræden. 

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.