Expanding our range of coffees from Finca La Valentina, we've now added this coffee Washed coffee from their lot of Pacamara. Our roast team has employed a high temperature with a quick dip as the beans approach first crack — this highlights the delicate flavour and acidity of the coffee without the unpleasant bitterness and body.
With this light roast, you can expect a delicate floral aroma on the nose with a nectarine-like acidity and tea-like texture that goes well whether you brew it as an espresso or a pourover!
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 (800-850 microns) |
| Dose | 15g |
| Temperature | 95 °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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P.S. If you're looking to explore different ways you can approach your brew, there are many parameters you can play with. Here is a short list of some of them:
1. Volume of your first pour — we recommend at least 3 times the mass of your dose to bloom
2. Duration of your bloom — the idea here is to make sure that your grounds have degassed as much as possible
3. Pour pattern — we've gone with a circular pattern in our guide above, but you may also try centre pours or spirals; they have different effects on your final cup
Remember that a little goes a long way, so we recommend only tweaking one parameter at a time, and to start with smaaaall adjustments each time. Whatever you do, aim for a Bettr brew each day!
