espresso 0.383

Brew Guide
Temp:87 c
Flair 58 Temp:2
Ratio:2.1
Dose:22 g
VST Basket:22 g
Bar:7
Yield:46 g
Shot time:25 s
Cup size:220 ml or 7.4oz (white)
Bypass:8 ml
Steamed Milk:166 ml
Grind Setting:340 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 0.383

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
10very goodImproving, do not freeze. Store in single dose bean vaults
11bestImproving, do not freeze. Store in single dose bean vaults
12very goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Extends shelf life over 1 year.
13very goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. 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.
16goodStaling, 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.
19passibleStaling, 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.
20past 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

4 thoughts on “espresso 0.383”

  1. Richard Mayston

    Brazil Fazenda Jaguara roasted by Supreme

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

  2. Name: Bait Alal Alchemy
    Vendor: Qima
    Density (roasted): 0.383
    Score: 85
    Coffee Reference: Yemen
    Region: Sana’a
    Variety: Yemenia
    Altitude: 2300
    Process: Alchemy
    Notes:
    Blueberry, Rose, Mango

    BAIT ALAL AND THE QIMA ALCHEMY SERIES
    Bait Alal
    Introduced to Bait Alal a couple of years ago when we collaborated on sourcing and roasting a Yemeni coffee for Berlin-based cafe Ben Rahim, we were thrilled to see it on the auction list.

    The first village Qima started working with, Bait Alal is home to 150 coffee-growing families – some of whom have land ownership documents dating back hundreds of years. Here, growing coffee is deeply rooted in the history of the area and considered a symbol of pride.

    The result of many years of experimenting, with over 1300 processing methods tried, tested and tweaked, the Qima Alchemy Series represents the next generation of coffee processing innovation. As explained by Qima:

    “We seek to add sensorial value to coffees through applying innovative processing methods to enhance and embolden the coffees’ cup profile, whilst maintaining the intrinsic flavours and notes that represent the terroir and the genetic background of the coffee.

    The Alchemy Series relies on a combination of pressure (up to 10 bar/145 psi), temperature control, gas regulation and managed drying, to develop a truly unique set of coffees with unparalleled flavour, expression and structure. All of our processing and fermentation protocols are underpinned by principles of chemical engineering, ensuring our innovations are both sensorily unique and scientifically novel.”

    As a coffee processed in this way, Bait Alal’s complexity is highlighted by bright flavours, flowing from the cup like a tapestry bringing together character and taste.

    Amid a humanitarian crisis, having insight into the rich coffee culture of Yemen is no small feat. Thanks to organisations like Qima Coffee, we get to share in the diversity and future of Yemeni coffee. A moment to savour.

  3. Name: IBB
    Vendor: Earth Roastery – Qima
    Density (roasted): 0.383
    Score: 84
    Coffee Reference: Yemen
    Region: IBB
    Variety: SL34
    Altitude: 1800-1900
    Process: Natural
    Notes:
    Blueberry, pear

    Governorate | IBB
    Region | Al Qafr
    Process | Natural
    Altitude | 1800m – 2000m
    Variety | SL34
    Roast | Medium (Omni Roast)
    Good For | Filter & Espresso
    Notes | Blueberry Bubblegum, Raspberry, Maple Syrup

    The governorate of Ibb is the third largest governorate in Yemen and the most southern region where Qima source from. It’s known for its lush valleys. Ibb receives the highest rainfall in the country, with an average of 1500mm, making the governorate ideal for farming. The villages are nestled in mountains, the highest peak in the region reaching 3000masl. Ibb is said to be the place where Baba Budan took the first coffee beans to India in the 16th century.

    Most farmers in Ibb grow varieties from the Typica/ Bourbon and SL groups. This specific lot is SL34 only.

    Roast it especially for Amal Al Yemen

  4. Name: Haraaz
    Vendor: Qima
    Density (roasted): 0.383
    Score: 88
    Coffee Reference: Yemen
    Region: Sana’a
    Variety: Yemenia
    Altitude: 2100
    Process: Natural
    Notes:
    Cherry candy, blackberry

    BANI NAHIMI

    Bani Nahimi is located in the ancient, mountainous, region of Haraaz in the governorate of Sana’a and is known as one of Yemen’s best, and oldest, coffee growing communities. Haraaz is home to a total population of 140,000 people with at least 1,500 families in Haraaz financially dependent on coffee farming. The area has lush valleys and highlands where many different types of crops are grown; however, coffee remains by far the most important. It is Yemen’s largest coffee producing region in terms of volume, this is due to its large network of coffee nurseries across the region. The mountains not only provide spectacular scenery and breathtaking views, but they also provide the ideal growing conditions for some of Yemen’s most famous coffees. The stratospheric altitudes, where the coffee is grown, adds to the unique flavour profile of Haraazi coffee and the farmers believe that the coffee is so distinctive because of the region’s fertile soil.

    SANA’A

    The Sana’a governorate has the biggest share of specialty coffee production, in both quality and quantity in Yemen – you will see its name on many premium coffees stemming from Yemen. The main coffee growing areas are Hayma Dakhiliya, Hayma Kharijiya, Bani Matar, Bani Ismail, and Haraaz. Altitude, soil fertility, microclimate and rainfall are all contributing factors behind some of the finest coffee in the world.

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