Natural Reserve Volcan Azul
Smooth velvety & balanced sweetness and low acidity.
The caturra variety is known for its smooth aftertaste of chocolate. A very balanced cup profile without too much acidity.
The natural fermentation, leaving the skin intact while drying, compliments the chocolate taste with its cherry "fruit chocolate bar" taste.
Its highly recommendable for your espresso and drip coffee.
It was introduced in Guatemala in the 1940s, and introduced to Costa Rica, Honduras, and Panama through the port of Guatemala. it was discovered in Brazil in mid 1915, in the state of Minas Gerais. It commenly known as the econimically variety spread over through out Central America.
|Variety||100 % Arabica Caturra|
|Land/Region||Costa Rica/West Valley|
|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 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.
|Dose||21 g dobb shot|
|Extraction time||27-29 sek|
|Liguid mass||38 g.|
|Extraction rate||21/38= 0,55%|
The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.