Recipe

When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.

Method: V60
Mill: Fellow Opus to number 7III
Recommended mineral water: Lanjarón

We used 16 grams of coffee per 240 grams of water at a temperature of 96º C.
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until reaching 240 grams. The total infusion time should be 3:20 minutes, achieving with this recipe a TDS of 1.40% and an extraction percentage of 19.87%.