Instead of pushing development purely for sweetness, we roasted more gently to preserve the producer’s original expression. The result is still sweet, but with more nuance and complexity beyond just caramelization, highlighting ripe fruit sweetness as well.
The result? A high intensity of ripe dark fruit, leads into fruity notes of plum and supported by caramelised notes, which remincents of toffee-like, cooked brown sugar. And it has a medium weight on tongue with milky texture followed by smooth chocolate finish.
Espresso Recipe
| Ratio | 1:2.1-2.2 |
| Temperature | 93°C |
| Dose | 18g |
| Yield | 42g |
| Time | 25s (+- 01sec) |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium-course grind setting (800 microns) |
| Dose | 15g |
| Temperature | 92-94 °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!
