In 2011, when I trained Mr. Francesco Sanapo for his Italian Barista Championship.
I took him to his first Origin trip where he fell in love with this family and their coffee.
I roasted 19 different coffees for exclusive selection to his World Barista Championship, in 2011.
Caballero was his choice.
I was so lucky to meet the family again in Budapest in June at World of Coffee Event.
Finca El Puente
Caballero Marysabel Caballero and her husband Moises Herrera are working with over 200 hectares of land, planted with coffee, together with Marysabel’s father Fabio Caballero. They are 2nd and 3rd generation coffee farmers and Fabio has been rewarded many times for his commitment to developing coffee quality in Honduras.
La Matilde farm consists of 12 Hectares with a mix of the cultivars Catuai and Java. Ripe cherries are hand picked by local pickers. The pickers are paid extra to sort ripe cherries from the unripe.
||100 % Arabica Bourbon
||Honduras/Le Paz, Marcala
|Roast Master, Quality cupper & Barista
||Søren Stiller Markussen
This coffee is ideal to brew on
Chemex, Hario, Siphon and Cleverdrip.
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.
||19,5 g dobb shot
|Vægt i væske
The dose is calculated using a 20g porta filter
Min dose 19g/Max dose 21 g. pr dobb espresso.