Organic Washed Caturra & Castillo
Choc. hazelnuts. almonds and vanilla.
This coffee maintains its sweetness and balance with nice structure without being to acid.
Lucia Balencia inherited the Los Mangos farm from her father, a land that she expanded by purchasing small surrounding farms. Los Mangos is now 4ha big and it is planted with Caturro and Castillo coffee varieties.
Lucia is a third-generation coffee grower and she considers sustainability a priority. The land is the most precious resource, Lucia mentioned to our InConexus partners in Tolima. This is why she pays special attention to the implementation of sustainable practices and offers this great organic lot.
|Variety||100 % Arabica caturra / castillo|
|Land/Region||Colombia / Tolima|
|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.
This coffee is ideal to brew on Hario and December dripper as we want to highlight the acidity.
Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides