espresso 0.382

Brew Guide
Temp:87 c
Flair 58 Temp:2
Ratio:2.0
Dose:22 g
VST Basket:22 g
Bar:7
Yield:44 g
Shot time:25 s
Cup size:220 ml or 7.4oz (white)
Bypass:8 ml
Steamed Milk:168 ml
Grind Setting:342 μm
Roast Level
Density Range:74 %
Drop Temperature:226 c
Roast Name:Dark/Darker than Dark
VIDEO How to make espresso right first time, every time

Coffee aging for 0.382

DayDateStatusStorage
0dont use yetImproving, do not freeze. Store in single dose bean vaults
1dont use yetImproving, do not freeze. Store in single dose bean vaults
2dont use yetImproving, do not freeze. Store in single dose bean vaults
3passibleImproving, do not freeze. Store in single dose bean vaults
4passibleImproving, do not freeze. Store in single dose bean vaults
5passibleImproving, do not freeze. Store in single dose bean vaults
6goodImproving, do not freeze. Store in single dose bean vaults
7goodImproving, do not freeze. Store in single dose bean vaults
8goodImproving, do not freeze. Store in single dose bean vaults
9very goodImproving, do not freeze. Store in single dose bean vaults
10bestImproving, do not freeze. Store in single dose bean vaults
11very goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Extends shelf life over 1 year.
12very goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Extends shelf life over 1 year.
13goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
14goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
15goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
16passibleStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
17passibleStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
18passibleStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
19past its primeStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.

v10.20221002.3

2 thoughts on “espresso 0.382”

  1. Name:
    Brazil Fazenda Jaguara 28 Apr 2021
    Vendor: Supreme
    Density (roasted): 0.382
    Score: 84
    Coffee Reference: Brazil
    Region:
    Campo Das Vertentes, Minas Gerais
    Cooperative:
    Andre Luiz Garcia & Natalia Moreira Brito
    Variety: Yellow Catuai
    Process: Anaerobic fermentation
    Notes:
    Aeropress, Cone Filter, Gold Filter, Chemex Grind, Filter Machine, Plunger Grind

    ABOUT THIS COFFEE
    Established back in 2001, Fazenda Jaguara is owned and operated by husband and wife, Andre Luiz Garcia and Natalia Moreira Brito. We’ve been working with Andre and Natalia for nearly eight years, and always love the coffees they produce. So naturally, we are very excited to be able to share their latest coffee with you.

    After selective handpicking, Fazenda Jaguara undergoes a special process called anaerobic fermentation. During this process, the coffee is de-pulped, then placed in an airtight tank with its sticky fruit mucilage and skins, which have been removed during the de-pulping stage. This style of fermentation is known to extend the traditional timeframe, 12-36 hours, to several days in some cases.

    This complex process is gaining rapid popularity due to the incredible and unique flavours it produces. And, Brazil Fazenda Jaguara offers just that. Expect full fruit notes of passionfruit, plum and tangerine with a dried date sweetness and syrupy body.

    Producer:
    Andre Luiz Garcia & Natalia Moreira Brito
    Region: Campo Das Vertentes, Minas Gerais
    Varietal: Yellow Catuai
    Processing: Anaerobic fermentation
    Altitude: 1040 masl
    TASTING NOTES
    AROMA:
    Jasmine
    ACIDITY:
    Citric
    BODY:
    Syrupy
    FINISH:
    Milk Chocolate

  2. Colombia Finca Buenos Aires Extended Ferment
    Vendor: Mojo
    Density (roasted): 0.382
    Score: 58
    Coffee Reference: Colombia
    Region: Quindio
    Variety: Castillo
    Altitude: 1650
    Process: Anaerobic fermentation
    Notes:
    Way to dark for my tastes

    Region: Quindio
    Altitude: 1650masl
    Varietal: Castillo
    Process: EF2 – Anaerobic Fermentation

    This experimental coffee, sourced from Finca Buenos Aires, Colombia, has undergone extended fermentation and has notes of strawberry, watermelon and bitter orange.

    Grown by producer Jairo Arcila, this coffee has gone through an experimental process titled EF2 to create a unique flavour profile.

    EF2 – a process created by Jairo Arcila’s sons, Felipe and Carlos Arcila – makes use of both Aerobic and Anaerobic fermentation methods. Coffee cherries are aerobically fermented for 24 hours to increase body and sweetness before being stored in airtight bags and goes through several stages of anaerobic fermentation to producer lighter, fruitier tones associated with Anaerobic fermentation.

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