Ecuador La Chorora Coffee Lot Crop 2020

Prepare 200 grams of third wave water at 93 degrees Celsius in the kettle.

Weigh out 14 grams of coffee and grind them on click 21 of your Comandante grinder.

Rinse the paper filter with hot brewing water to warm up your equipment.

Add the ground coffee to the filter and shake it gently.

Pour 40 grams of water over the coffee grounds within 7 seconds using an active circular motion to ensure water and coffee are in contact and to release trapped CO2 from the roast process.

After 30 seconds, pour another 80 grams of water over the coffee within 15 seconds using a soft circular pouring technique to start extracting the complex flavors.

After 1 minute and 20 seconds, pour the last 80 grams of water over the coffee within 10 seconds using an active circular pouring technique to achieve a balanced, multi-layered, and clean cup.

Swirl the brew at 1 minute and 40 seconds to enhance the balance of the cup profile.

After a total brew time of 2 minutes and 30 seconds, enjoy the flavors of lavender, rosemary, and an explosion of coffee cherry pulp.

Equipment Needed

Allergens