Elaborando cerveza con Mikey Rinaldo en Cafe Brisa Serena Ermera Hatuhai en Timor-Leste, completamente lavada
Mikey es el tostador y fundador de una tostadora con sede en Chicago llamada New Math Coffee, que se centra en cafés asiáticos especiales. Cuando no está trabajando, a Mikey le gusta hacer yoga, aprende a pinchar y le encanta leer sobre vino mientras bebe burbujas.
@nuevomathcoffee
CAFÉ
Café Brisa Serena Ermera Hatuhai en Timor-Leste, completamente lavado y secado en camas elevadas - Tostado por New Math Coffee, Chicago, IL
Este es un café limpio y frutal que muestra la destreza de procesamiento de la cooperativa Café Brisa Serena y la mejora continua de la producción de café especial de Timor. Olor a manzana verde y lima.
FÓRMULA DE PREPARACIÓN
Proporción: 1:16 (15 g de café: 240 ml de agua)
Molido medio (20 en Baratza Virtuoso)
Temperatura del agua: 205 F
Brewing coffee from Timor-Leste with Mikey Rinaldo of New Math Coffee
This a clean, fruit-forward coffee that shows the co-op Cafe Brisa Serena's processing prowess and continual improvement of Timor's specialty coffee production. Redolent of green apple and lime.
BREW FORMULA
Ratio: 1:16 (15 g coffee: 240 ml water)
Medium grind (20 on Baratza Virtuoso)
Water Temp: 205 F
Author:
Mikey Rinaldo (They / Them)
Ingredients
15 gram coffee, Cafe Brisa Serena Ermera Hatuhai in Timor-Leste, fully washed and dried on raised bedsRoasted by New Math Coffee, Chicago, IL, medium grind size
Place Origami on a carafe or a mug. Pre-wet filter and pre-heat carafe.
Grind 15 g on medium (20 on Baratza Virtuoso).
Start
timer. At 0:00, pour* 45 ml water at 3-4 ml/s to bloom the grounds.
(Optional: gently swirl the cone to make sure all the grounds are evenly
saturated.)
*N.B: the pouring pattern in this recipe is generally in a
circular pattern, going around and making sure to cover all the surface
area. Refrain from pouring too close to the edge and hitting the filter
wall. Keep the spout height at the same level when pouring, with the
spout tip hovering about 2 inches above the cone.
At 0:30, pour
135 ml water at 3-4 ml/s to reach 180 ml at around.1:05-1:10.
At
1:25, pour 60 ml at 3-4 ml/s to reach 240 ml at around 1:45-1:50.
Gently swirl the cone to get all the grounds off the filter and
facilitate an even drawdown. Total brew time should be around 2:30-2:45.
Enjoy!
Recipe Note
TIPS AND TRICKS
Since we're brewing a light roasted coffee on a small
cone, I like to keep the water column fairly high during the brew
(ca.0.75-1 inch) for better thermal retention and extraction.
