This is one of a set of two coffees we personally processed in Uganda this season. Our Head of Coffee Karthik has developed a cost effective and scalable anaerobic processing method, named "THREE Magic". This has four main variations depending on the sensory character required and the resources available to the farmers. This particular lot were placed in tanks without water, had yeast added to direct fermentation. The cherries were then dried as a natural. The result is and intensely sweet and fruited cup with notes of berries, cherry, sake, rum and florals.
Espresso recipe we are using:
• Ground coffee weight: 18g
• Beverage weight: 42g yield
• Brew Ratio : 1:2.3
• Brew (extraction) time: 27 seconds
• Water temperature: 92°C
• Resting Period: Fresh
*Note: As each machine is different, start with an amount of coffee that comfortably fits in your basket. We are using VST 20gm baskets for our recipes. For example, if your portafilter fits 16g of coffee, you need to down dose it as per our recipe. Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g.
Hot tips:
Make sure the portafilter is hot when you start brewing. If it’s not, run some hot water through it to heat it up. The espresso shot should first come out as drips and be heavy and oily, and eventually become a steady stream. Please use your grind setting to achieve the recommended brew time.
