CK0218

This recipe is best for Red bourbon honey processed beans from Guatemala

The special thing about this recipe is that we help the coffee during the bloom and the first part of the extraction to bring our all the essential oils and flavor ingredients and then we bring it up so as the water will pass by without getting more unneeded elements. Natural, honey of fermented coffee beans are the best choice for this recipe as the have many intensity and in this way we will have a bright and round full of great flavor cup of coffee!

SKU: BGC_5911174620811 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 Origami

Grinding Size

6 (ek43s 12.5 grinding number)
Check Grind Setting for more info

Dose of coffee

17 g

Water

93 °C
260 ml

Total brewing time

1:35

Coffee water ratio

1:17

Detailed Guidance

Your beans have to be light & with a long developer when roasted. No more that 9 days of degas is the appropriate time to use and brew your cup.

  1. After rinsing your paper filter add your coffee and pour the first 40gr of water in the center to cover the coffee.
  2. Then again pour slowly after 15seconds again in the center to reach in total 90gr of water.
  3. The stop and continue trying to keep the coffee level low while pouring in the center and once you’ve reached 150gr of water pour intensely in the center to bring coffee grounds up until you reach 260gr.I suggest you use water with total hardness no more than 110ppm and specifically with bicarbonates less than 90ppm.

What makes this recipe so special?

The special thing about this recipe is that we help the coffee during the bloom and the first part of the extraction to bring our all the essential oils and flavor ingredients and then we bring it up so as the water will pass by without getting more unneeded elements. Natural, honey of fermented coffee beans are the best choice for this recipe as the have many intensity and in this way we will have a bright and round full of great flavor cup of coffee!

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

1 person

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