Bright grape acidity
Long-last pleasant aftertaste
Great for filters (V60/aeropress) and modern espresso (2,5-2,7 ratio)
Great aroma
Recipe
Method of preparation: V60 / Aeropress / Flair 58+ espresso
Coffee (g): 15 g for filter / 19 g for espresso
Water (g): 250-255g for filter / 50-52 for espresso
Water temperature: 100 for V60 / 92 for Aeropress / 97 for Flair 58
Filter grinder settings, (KINGrinder K6): 70 for V60 / 80 Aeropress
Espresso grinder settings (DF 54): 5
Process:
1. V60 —> 1st pour 50 Gramm, swirl and blooming 30-60 sec, 2nd pour 200 Gramm and gentle swirl —> cool down ~5 minutes;
2. Aeropress —> best results with traditional method, 1st pour 50 gr, stirring for 10 seconds and bloom until 45-60 sec, 2nd pour 200 gr and steep until ~2 minutes, soft consistent push within 45-60 seconds —> cool down 5 minutes.
3. Flair 58+ espresso with 20-22 Gramm high extraction basket (3000 holes), 19 Gramm Dose —> Bloom for ~20 seconds (clouds be more if puck resistance is too high after 20 sec); fast extraction within ~15 seconds on 6-7 bars until reaching 50-52 gram —> higher ratio above 2,7 leads to higher bitterness...More!