☕️ Coffee:
Sourced by @cafeimports, Roasted by @stereoscopecoffee
Packaging by @noissueco
Country: Ecuador
Farm: Finca la Carolina, Fausto Romo
Process: Washed
Variety: Sidra
Elevation: 1,300 MASL
💪 Preparation:
Position: Inverted
Dose: 16g (16.5g in grinder)
Filter: 1x Classic Filter with Flow Control filter cap
Grind + Grinder: 52 clicks on a Comandante C40 with Red Clix
Water + Water temperature: Distilled water + Zura Magic Potion (minerals) up to 87 PPM at 88C
Kettle: @variabrewing Aura Smart Kettle
👉 Method:
1. Dose the coffee and grind it by 0:50
2. Dump the coffee into the brewer and create a depression into the centre of the grounds using a chopstick
3. Pour the water in spirals (inward to outward and then outward to inward) up to 65 ml
4. Wait 20 sec and pour the rest with a heavy flow on the center up to 208 ml
5. Wait 10 sec and apply the filter cap
6. Squeeze out all the extra air and revert the brewer on the carafe
7. 4-5 aggressive swirls to detach the coffee bed from the top and wait 10 sec for the grounds to settle over the filter cap end.
8. Plunge immediately but consistently over 1:00
9. Add 12 ml room temperature water (at 87ppm)
10. Swirl the carafe with open lid constantly and gently blow on it for about 0:30
11. Pour into the cup and serve
Side Note: Since music and coffee are inseparable to me, during each championship I have brewed and designed a recipe to certain music. This time I heard a lot of Four Tet (the album Three) and his new album with William Tyler under the Kieran Hebden alias, 41 Longfield Street Late 80's. I find Kieran's music to be very very conducive to brewing.