Brewing Instructions

A hand pouring hot water from a black kettle into a metal pour-over coffee dripper with a filter inside, placed on a colorful mug with abstract facial artwork, on a countertop with a blurred outdoor background.

Here you will find our suggested brewing guidelines for all our coffee.

Because grinder model, burr age, and water chemistry will have an impact on your coffee, the following is meant as a starting point for brewing.

you can tailor your brewing process as you go forward.

  • The yeast fermentation of this Java yields a cup with a range of defined fruit flavors and candy-like sweetness.  A double-bloom recipe with 195°F water keeps the brew slurry temperature low and emphasizes those fruity qualities.  The first 50 gram bloom acts to degas the coffee grounds, while the second 50 gram bloom serves to deflate the coffee bed.  With the coffee bed well prepped and compacted, we can add the remaining water in two large additions for an efficient extraction.

    Extraction TDS was 1.45%, with an Extraction Yield of 18.42%

    Brewer: V60 02

    Ratio: ≈14.6

    Coffee: 24 grams

    Grind: medium; 7G Baratza Forte BG; 18 Baratza Virtuoso

    Water: 350 grams

    TDS: 150 ppm

    Temperature: 195° Fahrenheit

    Brew Time: 2:20-2:45

    Recipe:

    1. Rinse paper filter with 100 grams of water.

    2. Discard rinse water.

    3. Add 24 grams of ground coffee to V60.

    4. Start timer.

    5. Using a spiral pattern, add 50 grams of water.

    6. At 0:30, add an additional 50 grams of water for a total of 100 grams of water.

    7. At 1:00, add an additional 150 grams of water for a total of 250 grams of water.

    8. At 1:45, add the final addition of 100 grams of water for a total of 350 grams of water.

    9. Extraction should complete between 2:20 - 2:45.

    Aroma

    • Tropical Fruits

    • Red Fruits

    • Peach

    Hot

    • Lychee

    • Strawberry

    • Cotton Candy

    Warm

    • Peach

    • Watermelon Candy

    Cool

    • Cherry

    • Red Licorice

    Aftertaste

    • Salted Caramel

  • IteThe yeast fermentation of this Pacamara yields a cup with a complex range of fruit and candy-like sweetness with a balanced savory element.  A 60 gram bloom followed by a large water addition ensures full saturation of the coffee grounds and high slurry temperature.  Two smaller water additions help extend the total brew time.

    Extraction TDS was 1.40%, with an Extraction Yield of 19.07%m

    Brewer: V60 02

    Ratio: ≈15.5

    Coffee: 22 grams

    Grind: medium; 7G Baratza Forte BG; 18 Baratza Virtuoso

    Water: 340 grams

    TDS: 150 ppm

    Temperature: 195° Fahrenheit

    Brew Time: 2:15-2:35

    Recipe:

    1. Rinse paper filter with 100 grams of water.

    2. Discard rinse water.

    3. Add 22 grams of ground coffee to V60.

    4. Start timer.

    5. Using a spiral pattern, add 60 grams of water.

    6. At 0:45, add an additional 180 grams of water for a total of 240 grams of water.

    7. At 1:30, add an additional 50 grams of water for a total of 290 grams of water.

    8. At 1:55, add the final addition of 50 grams of water for a total of 340 grams of water.

    9. Extraction should complete between 2:15-2:35.

  • Brewer: V60 02

    Ratio: ≈14.6

    Coffee: 24 grams

    Grind: medium; 7A Baratza Forte BG; 18 Baratza Virtuoso

    Water: 350 grams

    TDS: 150 ppm

    Temperature: 205° Fahrenheit

    Brew Time: 2:25-2:45

    Recipe:

    1. Rinse paper filter with 100 grams of water.

    2. Discard rinse water.

    3. Add 24 grams of ground coffee to V60.

    4. Start timer.

    5. Using a spiral pattern, add 60 grams of water.

    6. At 0:45, add an additional 90 grams of water for a total of 150 grams of water.

    7. At 1:15, add an additional 100 grams of water for a total of 250 grams of water.

    8. At 1:45, add the final addition of 100 grams of water for a total of 350 grams of water.

    9. Extraction should complete between 2:25-2:45.

    Notes: 

    This lot utilizes a new drying technique in Specialty Coffee, where the coffee seeds are dried in a cool, dehumidified room rather than using traditional sun drying on patios or raised beds.  The absence of heat during the drying process helps preserve the structural integrity of the coffee seed.  As a result, this lot brews like a washed coffee despite being anaerobically fermented and naturally processed.  A 60 gram bloom allows for degassing of the coffee grounds, while three 90-100 gram pulses of water serve to extend the active brewing time.  A 205°F brewing temperature further ensures a complete extraction.

    Extraction TDS was 1.48% with an Extraction Yield of 18.68%.cription