BA0217

This recipe is best for Ethiopia.

When preparing the brewing recipe, it is unfortunately not a correct sentence to say that the first pour is all acidity, the second pour is direct sweetness. For this reason, let me talk about the functions of the pouring steps according to my theory.
1. Pouring: General Solubility + Acidity,
2. Pouring: Acidity + Sweetness,
3. Pouring: Sweetness + Body,
4 Pouring: Body + I think it produces unwanted Phenol groups (bitter flavors).
As you can see from here, the sensitivity in the pour should definitely increase as the brewing ends.

SKU: BGC_9154278220783 Categories: ,

Preparision

Make sure you strictly follow the recipes without any prejudgement, explore and have fun 🙂 Please leave your honest and fair feedback in the review section. Thank you!

Brewing tool

Pourover V60

Grinding Size

5-6
Check Grind Setting for more info

Dose of coffee

20 g

Water

93 °C
300-320 ml

Total brewing time

2:30 - 2:45

Coffee water ratio

1:15 or 1:16

Detailed Guidance

Blooming with 50 Ml water. The time we wait for blooming is 5 seconds more than when laminar flow ends. We pour the remaining water 125 – 85 – 40 ml at 30 second intervals. An aggressive pour of 40 ml in the middle. Pour the remaining 10 ml in a circular pour. The reason for the aggressive shedding is a quality blooming. In order to break the hydrophobes caused by degassing, that is, the parts that do not like water and push the coffee particles. The reason we pour it into the center is not to create unnecessary turbulence and not to increase the extraction more than necessary.
2.Our pour is classical and circular cast,
3.Our pouring is classical and circular, but more sensitive,
4. Our last pouring is circular, but we will show maximum precision as possible.

What makes this recipe so special?

When preparing the brewing recipe, it is unfortunately not a correct sentence to say that the first pour is all acidity, the second pour is direct sweetness. For this reason, let me talk about the functions of the pouring steps according to my theory.
1. Pouring: General Solubility + Acidity,
2. Pouring: Acidity + Sweetness,
3. Pouring: Sweetness + Body,
4 Pouring: Body + I think it produces unwanted Phenol groups (bitter flavors).
As you can see from here, the sensitivity in the pour should definitely increase as the brewing ends.

How to grind coffee?

Grind setting 1 to 10

The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version. You can help us improve it, refine it, polish it, and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.

Screen Shot 2021 01 14 at 7.48.45 PM1. Extreme fine grinding

<200-200 µ – Extra Fine (I) (confectioners sugar)

it is so fine that is almost impossible to filter/separate, like a powder, usually the finest grading in your grinder. Used for Ibrik/Turkish method because it “dissolves”; in pour-over can clog the filters. The substances extraction is extreme and can lead to a more bitter taste.

2. Finest grinding

300 µ – Fine II (flour)

almost a powder, a little more boulder. Can be used in Ibrik/Turkish coffee, and for some coffee beans in Moka Pot and espresso. The substances extraction is very high but has less surface contact area than the previous one.

3. Fine grinding

400 µ – Fine III Dry (no lumps)
it is fine, but not a powder, you can see little boulder parts. Used mainly for espresso and Moka Pot, but some Aeropress recipes use this grinding in a short time extraction. The substances extraction is high, it has high surface area contact, and it is used in methods with pressure, less time, high temperature.

4. Medium-fine grinding

500-600 µ – Medium – Fine (beach sand)
it is finer than sand, but not as fine than the previous. It is perfect for tuned recipes with pour-over methods, V60, Kalita, et cetera and also for some Aeropress recipes. It can be tricky if you do not master the brewing techniques leading to clogging. The substances extraction is high; it has a high surface contact area, but less than the previous one.

5-6.Medium grinding

700-800 µ – Medium I (Table Salt)
it is the start point for a test with a new coffee, it is a little bit coarse than the medium-fine. Very similar, in consistence and size, to sand. Can be used in various methods like pour-over, siphon, Aeropress, infusion, et cetera. The water-substances interaction is medium here, as the surface contact area is starting to decrease. In this grind size, and beyond, other variables like temperature and time become to influence more and more. It is the grind size that doesn’t extract too much but don’t extract too little.

7. Medium-coarse grinding

900-1000 µ – Medium II Commercial
it has the aspect of sand with boulder particles. Methods like Chemex, Clever and Aeropress benefit a lot from this grinding size, also some pour-overs with a little adjust in the variables. The surface contact area is smaller, so the solubility of the substance in water become to decrease. In this case, extraction is medium and extraction time starting to get more attention.

8. Coarse grinding:

1100-1200 µ – Medium III (Silica Sand)
it is more rough than sand, almost a sea salt, you can see boulder particles. Methods like French Press and some percolators are the best ones applied here. It is also very used to coffee cupping/tasting. In this case, extraction becomes small to medium, there is even less surface contact area with water and extraction time become fundamental.

9. Coarsted grinding

1300-1400 µ – Coarse I (clay particle)
similar to peppercorns. Used mainly for cold brew due to small substances extraction rate because the surface contact area is little, the pores are not available for extraction.

10. Extreme coarse grinding

1500-1600 µ – Coarse II (coarse kosher salt)

also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small.
1600µ – Extra Coarse (III) – (broken peppercorns)

Additional information

Brewing method

Difficulty

Intermediate

Dose of coffee

16-30g

Serving

2 persons

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