Brewing Instructions
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.
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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.
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Brewer: V60 02
Ratio: ≈15.5
Coffee: 22 grams
Grind: medium; 7G Baratza Forte BG; 19 Baratza Virtuoso
Water: 340 grams
TDS: 150 ppm
Temperature: 205° Fahrenheit
Brew Time: 2:20-2:40
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 190 grams of water for a total of 250 grams of water.
7. At 1:35, add the final addition of 90 grams of water for a total of 340 grams of water.
8. Extraction should complete between 2:20-2:40.