Coffee Process
Process
Wine Yeast Anaerobic Natural + Red Fruits Process
Varietal
Caturra
Elevation
1750 masl
Sebastian Ramirez
Quindío, Colombia
How to Brew
Grind
25 grams ground medium
Water
400 grams at 205*F
Brew
Pour 50 grams of water to start. After 30 seconds, pour to 200g. At 1:05, pour to 300g. At 1:40 pour all. Finish at 4:00-4:15.
Dose
18 grams finely-ground coffee
Yield
38 grams of espresso
Brew
Pull shot for 30 seconds
