In this post, we bring you a new espresso and filtro recipe to brew a delicious cup with berries and floral flavours. Our newly washed Rwanda Gitega Hills gives a complex cup with pleasant and juicy acidity with notes of jasmine, blueberry and red fruits.
The recipe
Espresso:
- Dose: 18 g
- Yield: 45 g
- Temperature: 94.5ºC
- Time: 27-29 seconds
- Ratio: 1:2.5
TDS: 9¡8.30% a una extracción total del 20.75%
Recipe using La Marzocco Linea PB ABR y molino Victoria Arduino Mythos One.
Filtro:
- Dose: 18 g
- Yield: 45 g
- Temperature: 92ºC
- Time: 3:40 seconds
- Ratio: 1:16
- Grinde size: medium (9 Mählkonig EK43 – similar to white sugar)
Technique
4 pours of 72 g of water each one.
- @00:00 pour 72 g of water and stir homogeneously the coffee to make it wet.
- @00:30 add water to 144 g.
- @01:00 add water to 216 g.
- @01:30 add water to a total of 288 g.
- @03:40 total extraction time.
- Your coffee is ready to be served.
TDS: 1.43% with a total extraction of 22.88%
Recipe using Hario V60 y Mählkonig EK43.
The coffee
This is the second lot from the Gitega Hills washing station we bring this year. The station was established in 2016 and currently their biggest priority is the development of the local community. This season they are aiming to process 500 tons of coffee cherries. Gitega employs over 150 people, mostly women, and over a thousand coffee farmers contribute their cherries to the station every year. In their latest projects,they have expanded the coffee drying area and improved the water treatment and filtering system.
We hope you love it. We will see you soon.
Leave your comments
We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.
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