Guadajey Brew Guide

This Washed coffee comes from Guadalupe Herrero's farm, Finca Guadajey. It is one of the farms in the collective from Gold Mountain Coffee Growers in Nicaragua. Grown at 1230 metres above sea level (masl), it goes through a 15-hour fermentation during its wash process.

Straightforward to roast, our team's goal here is to highlight elements of the coffee's terroir and bring up the sweetness in the resulting cup. This is achieved with a light roast, with a sweetness akin to slow-cooked caramelised sugar. You can expect a sweet, syrupy cup with a smooth chocolatey finish.

Espresso Recipe

 Ratio 1:2
Temperature 94°C filtered water
Dose 18g
Yield 36g
Time 26-30s

 

Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)

Grind size Medium grind setting (800 microns)
Dose 15g
Temperature 94 °C filtered water
Yield 240g
Brew time 2 minute 30 seconds - 2 minute 40 seconds

 

Pouring structure:

0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 1:00 — Bloom to 1 minute
1:00 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:45 — Wait until 1 minute 45 seconds
1:45 - 2:30 — Pour to 240g with a centre pour
2:30 - 2:40 — Finish drawdown

If the brew takes longer than 2:40, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.

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Whether you're trying the coffee as an espresso or a pourover, what's the easiest way to adjust the flavours in the resulting cup? The grind size! That's why a good coffee grinder is often said to be more important that expensive, shiny new coffee brewing equipment. With a reliable coffee grinder, you can minimise inconsistencies in the size distribution of the coffee grounds, allowing you to make consistent, fine adjustments to your cup's flavours. Always aim for a Bettr brew each day!

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