V60 recipe | Colombia Diego Samuel Bermúdez

In this blog we bring you a recipe to make a V60 with our very sweet competition coffee with juicy acidity. Our new Colombia with special fermentation from Diego Samuel Bermúdez has a round, sweet structure with notes of lollipop, mango and caramel. Leaves a very refreshing taste in the mouth.

The recipe

  • Dose: 18 g
  • Water: 270 g
  • Grinde size: 10.5 using our grinder machine. Medium-course
  • Temperature: 93ºC
  • Ratio: 1:!5
  • Recipe using 5 pours of water ever 30 seconds
  • @00:00 1st pour until 54 g of water
  • Stir your coffee
  • @00:30 2nd pour until 108 g of water
  • @1:00 3rd pour until 162 g of water
  • @1:30 4th pour until 216 g of water
  • @2:00 5th pour until 270 g of water
  • @3:30 extraction total time

TDS: 1.28% with a total extraction of 19.29%

Recipe based in our results with Hario V60 and Mahlkönig EK43.

The coffee

Diego Samuel has spent the last 13 years growing and understanding specialty coffee, striving to innovate and reach the next level of quality in his processes. We have been roasting some of his lots for several years. His farm prioritizes investing in technology, has built a laboratory to test processing protocols, and has developed a basis for understanding how to develop cup profiles based on the microorganisms, temperature and pH of each process. This enables them to replicate batches without relying on climatic conditions.

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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