Recipe
This is the recipe we’re now using for Kalita 185. With it we seek to enhance those fruity flavours and achieve a very balanced cup, where juicy acidity and a silky body stand out. Perfect to accompany your breakfast.
- Dose: 30g (medium-coarse grind. 28 clicks with Comandante c40)
- Water: 480g at 98ºC
We’ll make 4 pours in circles (from the centre to the edges) with high flow, seeking to saturate all the coffee during each pour.
- Bloom 80g
- @45s up to 280g
- @1:30 up to 380g
- @2:00 up to 480g
- @3:00 approx total time.
Recipe based on results with kalita wave 185 and comandante c40 grinder
The Coffee
This lot comes from the producers of Cuchumatán village in Todos Santos, Huehuetenango (Guatemala), where the farmers organically cultivate Pache and Caturra varieties and little has changed in their processes since the farms were established 30 years ago.
The coffee is picked, processed and dried by the coffee growers and mixed later. It is a particularly fruity coffee due to the extended fermentation process used in this region.
A super sweet coffee, one of those that we can drink any time throughout the day.
Leave us 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.
Discover more recipes, news and practical tips to make the most of specialty coffee and bean-to-bar chocolate.
Subscribe to our newsletter
Subscribe now to receive these tips, news and promotions by email.