| 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
#13 Costa Rica
Natural Reserve Volcan Azul
Natural, Villa Sarchi
Smooth viscosity of dark chocolate, caramel, hazelnut and cherries.
Villa Sarchi like Caturra and Pacas, is a natural mutation of a Bourbon population. also called La Luisa or Villalobos Bourbon)
In the 1970s, coffee breeders and growers in Latin America, as well as the global coffee industry that depended on coffee from the region, were extremely concerned about the recent arrival of coffee leaf rust in Latin America.
Sachimor was main breeded i Honduras and El Salvador in the 1970 due to rust as a resitant varialtal.
| Variety | 100 % Arabica Villa Sarchi |
| Processing | Natural processed |
| Land/Region | Costa Rica/West Valley |
| Farmer | Alejo Castro/hacienda Colima |
| Altitude | 1400-1500 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.
