espresso recipe:120/158 (0.44 g/ml)
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 223 μm |
| Temp: | 93 c |
| Flair 58 Temp: | 3 |
| Ratio: | 3.3 |
| Dose: | 17 g |
| VST Basket: | 18 g |
| Yield: | 56 g |
| Bar: | 8 |
| Shot time: | 35 s |
| Cup size: | 170ml or 6oz (teal) |
| Bypass: | 23 ml |
| Steamed Milk: | 91 ml |
| Roast Level | |
| Density Range: | 24 % |
| Drop Temperature: | 200 c |
| Roast Name: | Light/Light City |
| 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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Outliers: Luz Mila – Cinnamon Fermentation
Vendor: Atomic
Density (roasted): 0.44
Score: 70
Monolith Flat Max: 5.25
Coffee Reference: Colombia
Region: Gaitania, Tolima
Variety: Caturra
Altitude: 1700 – 1900 masl
Process: Washed
Notes:
Atomic Coffee Roasters
Home › Coffee › Outliers: Luz Mila – Cinnamon Fermentation
Atomic Coffee Roasters
Outliers: Luz Mila – Cinnamon Fermentation
The Outliers single origin series is a bold exploration in taste and technique.
Every special release begins with the search for a rare and intriguing coffee, often taking us to lesser-known plantations in emerging markets around the globe.
Once we find our standout – something that truly deserves ‘outlier status’ – we ship a limited quantity of green beans back to Atomic HQ in Kingsland, Auckland. With a little time and patience, our roasting crew delicately tease out the subtleties, flavours and textures that make each micro-lot a one-of-a-kind sensory experience.
Deep in the mountains of Tolima, hours from anywhere, lies Finca El Oasis – a small, unassuming farm. Owned and run by Luz Mila and her three kids, their modest business is now on the cusp of something exciting… and starting to turn heads in the world of premium micro-lot coffees.
The farm benefits from rich, fertile soils provided by the nearby live volcano, Nevado Del Huila. This setting, along with Luz Mila’s care and attention, results in a full and desirable cherry. However, it was the farm’s experimental process that really caught our eye.
The coffee is exposed to dry anaerobic fermentation with added tartaric acid and fresh cinnamon for 30 hours, before being pulped. The beans are then laid on raised beds and dried to an exacting moisture content. It’s a pioneering method that evokes gentle cinnamon flavours, to complement the notes of custard apple and snickerdoodle.
We’re proud to showcase Luz Mila’s produce, which we hope will also bring the recognition and good fortune the family deserves. We hope you like it too.
REGION:
Gaitania, Tolima
VARIETAL:
Caturra
ALTITITUDE:
1700 – 1900 masl
PROCESS:
Cinnamon Washed
TASTING NOTES:
Cinnamon, Custard Apple
& Snickerdoodles
Atomic Coffee Roasters