We are excited to share this Catuai from our oldest partner, the Osorio brothers. Grown at 1650 meters above sea level (masl), this washed coffee has a really sweet, fruity profile. From the sweet citrusy aroma to the vibrant pomelo notes that cool into hints of bergamot, we've really enjoyed the clean cups that we've brewed with this.
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.
As you get used to brewing your coffee, adjust the parameters to see how you can pull out the flavours that you love about it. Aim for a Bettr brew each day!
