The roast plan for this coffee is to stretch the mid phase of the roast to highlight the fruit character and juicy texture, a relatively shorter development time to highlight the acidity and sweetness.
Resulting citrus and a hint of floral on the nose, unfolding into juicy sweetness that reminds us of golden pear and a touch of lemon, all wrapped up in a soothing chamomile tea finish.
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium-course grind setting (800 microns) |
| Dose | 15g |
| Temperature | 92 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 20 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 0:40 — Bloom to 40 seconds
0:40 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:30 — Wait until 1 minute 30 seconds
1:30 - 2:10 — Pour to 240g with a centre pour
2:10 - 2:20 — Finish drawdown
If the brew takes longer than 2:30, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
We always try to bring out more sweetness from the coffee in our cup. Remember, if your cup has a long, bitter finish, you're likely over extracting your coffee, so you can dial it in by going a little coarse on the grind size or decreasing the temperature of your brewing water. Always aim for a Bettr brew each day!
