Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste
Country | Castillo,Santa Marta |
Elevation | 1,300-1,800m |
Variety | Caturra |
Processing | Natural |
Roast Level | Light |
Tasting Notes | Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste |
Quantity | 200g |
Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker
Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)
*Reach out to us for more brew guide
SO, HOW DO YOU KNOW WHAT GRIND TO USE?
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- Coarse:
- Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse:
- Saddling between coarse and medium, this grind looks like rough sand
- Medium:
- The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine:
- The medium-fine grind is a staple grind size, with texture like table salt
- Fine:
- Finer than table salt, fine grind is typically the size of most pre-ground coffee
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