espresso recipe:70/158 (0.39 g/ml)
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 318 μm |
| Temp: | 89 c |
| Flair 58 Temp: | 2 |
| Ratio: | 2.3 |
| Dose: | 20 g |
| VST Basket: | 20 g |
| Yield: | 46 g |
| Bar: | 7 |
| Shot time: | 29 s |
| Cup size: | 220 ml or 7.4oz (white) |
| Bypass: | 13 ml |
| Steamed Milk: | 161 ml |
| Roast Level | |
| Density Range: | 56 % |
| Drop Temperature: | 217 c |
| Roast Name: | Medium/American |
| VIDEO How to make espresso right first time, every time | |
Step 5
Taste it
Most of the time it will be right first try. Sometimes it will need adjustment.All you need to decide is:- Is it too sour, like lemon. In this case you need to extract more.
- Is OK, you dont need to change anything. Some refer to this as the sweet spot, but coffee doesnt actually contain sugar so think of this as the calm between too sour and too bitter.
- Is it too bitter. All coffee is bitter to some extent but you can reduce the bitterness by extracting less.
Step 6
Adjustments
| If the coffee is too sour | |
| if the coffee is too bitter |
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Name: Vanuatu
Vendor: Mojo
Density (roasted): 0.39
Score: 70
Monolith Flat Max: 5.5
Coffee Reference: Vanuatu
Process: Natural
Notes:
Tanna Island coffee. Tropical sweet, floral, earthy tones with a smooth hint of chocolate. This mellow welcoming coffee is a lot like the beautiful people of the islands which make up Vanuatu. The soil is organically fertilized by the volcanic fires of Mt Yasur. Nuclear Free Pacific coffee, get ready for some laid back island time!
The hand-picked cherries are processed at 45 de-centralised pulperies strategically located in the production areas of Tanna. The cherries are pulped, naturally fermented, washed, screened and sun-dried prior to transportation to the Dry Processing Factory
Brazil Fazenda Jaguara 6 Apr 2021
Vendor: Supreme
Density (roasted): 0.39
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.