| Dosering | 20 g dobb shot |
| Ekstraktion | 27-29 sek |
| Vægt i væske | 40 g. |
| Ekstraktion rate | 20/40= 0,50% |
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.
Coffee
#4 Costa Rica
Natural Reserve Volcan Azul
Red honey, San Isidro
Smooth viscosity of milk chocolate, caramel, vanilla, rosehip and apple.
The arabica variety San Isidro is know for its smooth viscosity. Mild and rounded mouthfeel and low on acidity. Its ideal for both espresso and drip coffee.
San Isidro is a hybrid of Villa Sarchi and Timor named after the nearby town San Isidro.
It was developed by two agronomists, Carlos Mario Rodriguez and Orlando Mora, testing the Sarchimor varietal, which is a hybrid of Villa Sarchí and Timor.
| Variety | 100 % Arabica hybrid of Villa Sarchi and Timor |
| Processing | Red Honey processed |
| Land/Region | Costa Rica/West Valley |
| Farmer | Alejo Castro |
| Altitude | 1500-1650 masl |
| Cupping Score | 89 |
| Roast Master, Quality cupper & Barista | Søren Stiller Markussen. |
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 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.
