Natural Heirloom Grade 1
Uraga Comoro

Dark chocolaty notes, winery notes of chardonnay, peach and rosehip. 

89 kr

The name Uraga, besides being the nearby town, means ‘older’ or ‘senior’ in local Oromia language. 

Comprising of 7000 members, The Uraga Smallholder Farmers consist of 7000  members and their coffees are of an extreme high quality. 

As the coffee grows at an altitude above 2200 meters above sea level they are extreme delicate but also very distinct in their acidity "almost vinery". 

- and absolute experience to taste coffee like this. 

 

Variety 100 % Arabica Heirloom
Processing Natural Processed
Land/Region Ethiopia/Oromia Guji Zone
Farmer Uraga Comoro
Altitude 2200-2300 masl
Cupping Score 89,5
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.

Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 40 g.
Ekstraktion rate 19,5/40= 0,48%

The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.    

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper 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.

Step 1

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".

Step 2

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.

Step 3

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.