Coffee Process
Process
Washed
Varietal
Red Bourbon
Elevation
1850-2100 masl
Umoco Washing Station
Kayanza, Muruta, Burundi
How to Brew
Grind
26g of coffee ground medium
Water
400 grams of 205*F water
Brew
Pour 50 grams of water to start. After 30 seconds, pour to 200g. At 1:00, pour to 300g. At 1:30, pour to 400g. Finish at 3:15.
Dose
18 grams finely-ground coffee.
Yield
38 grams of espresso.
Brew
Pull shot for 27 seconds.
