Coffee profile
How to brew
V60 — Berry Pop & Mango Burst
15 g · 250 g · 90–92°C · medium · 1:16.7 · 2:45–3:10
- Brightness
- 0:00Bloom with 40 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:15Pour to 190 g.
- 2:00Pour to 250 g.
Tips
- If it tastes too intense or fermenty, lower the temperature a little or grind slightly coarser. For more fruit, brew at 92°C and pour more slowly.
V60 — Gesha Daza Huila
15 g · 250 g · 92°C · medium · 1:16.7 · 2:40–3:00
- Balance
- 0:00Bloom with 30 g of water for 30 seconds.
- 0:30Pour to 120 g.
- 1:10Pour to 185 g.
- 1:50Pour to 250 g.
V60 — Rende Nao Yellow Caturra
15 g · 255 g · 91°C · medium · 1:17 · 3:00–3:15
- Clarity
- Sweetness
- 0:00Bloom with 30 g of water for 30 seconds.
- 0:30Pour to 130 g.
- 1:30Pour to 200 g.
- 2:15Pour to 255 g.
Tips
- For a cleaner, tea-like cup, keep the pour steady. If the sweetness does not come through, raise the temperature a little or grind one step finer.
More recipes for this coffee
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Product Highlights:
• 2 varieties of premium coffee beans: Tana Luwu Ascent and Ijen Lestari CM91 (100gr each)
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Product Information:
Contents: 2 x 100g coffee beans | Roast Level: Medium | Flavour Profile: Varied, from floral to fruity
Coffee Bean Origin:
1. Tana Luwu Ascent: [Short description of flavour and characteristics]
2. Ijen Lestari CM91: [Short description of flavour and characteristics]
Brewing Instructions:
Ideal for filter coffee methods. Use 15g of coffee to 225ml of hot water (92-96°C). Adjust the ratio to your taste.
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• Coffee selection depends on stock availability.
• Add your message in the order notes (max. 65 words)
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