Alfredo Baos is sort of a community leader for the coffee growers in the area. Alfredo has been focused on producing high quality coffee for many years, and his coffee has been in the top 10 of Cup of Excelence several times.
General info – Southern Huila
Palestina is located in the south of Huila and is surrounded with coffee areas of amazing potential. The farmers often work in groups, and are selling the coffees to the local bodegas (purchasing points for parchment).
The farms is in general relatively small. 2-3 hectares each is normal. Altitudes ranges from 1600-2000 masl. They all process the coffees themselves at the farms and normally grow a mix of Caturra, Colombia and Castillo. The harvesting goes over a long period of time, sometimes almost throughout the whole year, and they normally deliver very small amounts of parchment to the purchasing points or Cooperatives at the time.
||100 % Arabica Caturra
||Alfredo Baoz/Finca Sinai
|Roast Master, Quality cupper & Barista
||Søren Stiller Markussen
This coffee is ideal to brew on
Chemex, Hario, Siphon, Cleverdrip & Fellow stagg
Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew.
I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right?
Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water.
You can find inspiration on Brewmethods.
As a general rule you should dial in your espresso using a scale.
The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.
Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom)
I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec.
If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
||20,5 g dobb shot
|Vægt i væske
|| 20,5/40= 0,51%
The dose is calculated using a 20g porta filter
Min dose 19g/Max dose 21 g. pr dobb espresso.