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#brewathome for me means discovering that I have a lot of beans left on the shelf which I am keeping because they are just too good. Few months passed and well what to do with them? Here’s my recipe for getting the max. taste from beans roasted a long time ago:
30g / 500ml / 26 clicks on Comandante grinder / 94 degrees
Spring water of 87 ppm
- I start with a white big bloom of 100ml and I spin vigorously for at least 15 seconds.
- Afterwards, I add the biggest pour of 200ml, trying to create agitation and a natural circular flow of coffee. I discovered that it allows me to increase the nice, fruity acidity remaining in the beans and a lot of sweetness.
- Around 1:30 I add 150 ml of water, this time way slower. It will contribute to the complexity of the cup.
- The last pour of 50 ml comes around 2:15 and allows me to gather all the slurry back to the bottom to end up with a flat coffee bed. Total time around 3:30.
Max. possible sweetness. No bitterness, no woody notes and a long-lasting, pleasant aftertaste 🙂
Never neglect old beans, it might surprise you what they still have to offer!
What makes this recipe so special?
Let’s you achieve maximum taste while brewing with older beans. Suitable recipe to use the last 30g from your coffee bag and share with others.
How to measure grinding size?
Due to various grinders we use, we use a simple grading system to measure the grinding size.
1 – Finest grinding
10- Coarsted grinding
We’re currently building an easy to understand the grinding system, any ideas? Let us know, send email to [email protected] or contact us through Instagram.