In this video we walk you through on you to brew our Timbertrain Kenya Kagumoini AA !

The Kagumoini Washing station, established in 1993 under Kamacharia Farmers Cooperative Society, is used by many smallholder farms in Kenya’s Muranga county. Having a co-op washing station allows for a higher level of quality in the coffees processing as well as consistency across smallholder farms. The landscape of fertile volcanic soil and freshwater streams creates a particular terroir that makes a cup that is unique to this region.

RECIPE FOR HARIO V60

– Fold filter on perforation, place in V60, give it a wash, pour out water
– Place in 20g of coffee, tare scale
– Bloom – 50g for 40 seconds. Agitate where bubbles arise.
– Pour until 120g
– At 1min 15 seconds, pour until 320g
– Draw Down Time: 2min 45seconds – 3min

MATERIALS:

– Hario V60
– Gram Scale
– 20g coffee, ground medium-fine
– Stir Spoon
– 320g of 98C water

We’ve found that this coffee cups with notes of Blackcurrant, Pomegranate, and Muscovado Sugar.
Let us know what tasting notes you find in the comments below and be sure to like and subscribe!

The post How To Brew Timbertrain Kenya Kagumoini appeared first on Timbertrain Coffee Roasters.

Ready for some West Coast camping?

We’re heading out to the beautiful British Columbian outdoors to show you how to bring the specialty coffee experience with you on all of your adventures!

We’ll be using minimal gear and brewing with our Caliber espresso on two different methods for this video. Ready campers? Let’s brew!

FRENCH PRESS

Materials:
– 40-45g (or 7-8 tablespoons) medium-coarse ground coffee
– French press
– Timer
– Boiled water
– Cup

Recipe:
– Add coffee to french press
– Start timer, pour until the max fill line.
– Gently press down at 4 minutes
– Once fully pressed down, pour & enjoy!

AEROPRESS

Materials:

– 12g coffee (or 1-2 tbsp) ground medium-fine
– 200g water
– Aeropress
– Aeropress filter
– Cup

Recipe:

– Pre-wet aeropress filter
– Add coffee
– Start timer & start pouring water until the bottom of the “3” marker on the Aeropress
– Let sit for two minutes with plunger placed (not pressed) on top
– After 2 minutes, gradually press down for 30 seconds to 1 minute
– Drink & Enjoy!

How do you brew coffee while on the go? Share your methods and remember to hit like & subscribe!

FOLLOW US:
Website: timbertraincoffeeroasters.com
Instagram: https://www.instagram.com/timbertrain
Twitter: https://twitter.com/timbertrain
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The post How To Brew Best Coffee Outdoors While Camping Using Variety of Methods. appeared first on Timbertrain Coffee Roasters.

How to Brew our Ethiopia Guji Uraga!

In this video, we walk you through on how to brew this unique Ethiopian coffee with a complex level of acidity and a delicious array of tasting notes.

WHAT YOU’LL NEED:

Origami Dripper & V60 Paper

18g medium-fine ground coffee

Gram scale

270g of 98 Degree C water

HERE’S THE HOW-TO:

1. Rinse filter and heat up brewer with water
2. Dump out water + add in ground coffee
3. Bloom = 50g of water for 40 seconds
4. At 40 seconds, pour in a spiral formation until 120g
5. At 1 minute 10 seconds, pour until 210g
6. At 1 minute 45 seconds, pour until 270g of water
7. Let drain, drains best around 2 mins 45s to 3min

TIME TO ENJOY!

Now you have yourself a full-bodied cup of coffee with great stone fruit flavours and jasmine tea and bergamot notes – a really sweet coffee!

Let us know what you think in the comments and be sure to subscribe to our Youtube Channel.

FOLLOW US:
Website: timbertraincoffeeroasters.com
Instagram: https://www.instagram.com/timbertrain
Twitter: https://twitter.com/timbertrain
Facebook: https://www.facebook.com/TimbertrainCoffee

The post How To Brew Timbertrain Ethiopia Guji Uraga Coffee appeared first on Timbertrain Coffee Roasters.

We’re finally, and ever so slowly, emerging out of hibernation mode from this snowy or (how we have it here in Vancouver) rainy and cold winter. Warmer days are so close – you can almost taste the sip of coffee you take on your patio in the morning while the sun shines brightly over your garden and someone’s lawnmower is running in overdrive on the brink of another neighbour’s Saturday morning being ruined.

It’s funny to think that the cup of coffee you enjoyed in your garden can actually be a great addition to helping your garden flourish too.

Coffee: Delicious for you AND for your plants

You might be thinking: Are coffee grounds good for the soil? But you’re not the only one who loves that single-origin brew – turning your coffee grounds into fertilizer can really benefit your plants too!

When you mix in coffee grounds with the rest of your compost such as leaves, food scraps and other households green waste, coffee adds nitrogen to your compost, benefitting your plants.

Adding your grounds directly to plants and vegetables growing in your garden may not be the best thing for all of them as coffee, especially washed coffee, tends to be very acidic. This is resolved when mixing with other compost OR when you add coffee grounds directly to acid-loving plants like lilies, hydrangeas, or root vegetables like radishes, beets, or potatoes who tend to favour the more acidic soil. It’s also been said that coffee grounds and acidic soil tend to fend off slugs and snails and keep weeds away from invading your garden.

How to Compost Your Coffee Grounds:

Composting your coffee grounds doesn’t need to be a huge chore or laborious task – you can set up a system in a few easy steps.

Set aside a container to collect your coffee grounds, whether that be from your Hario V60 Pourover or from you Bodum French Press.
Empty your coffee grounds in this container after you brew.
At the end of each day, either add your grounds to your general compost bin OR spread on patches of dirt where your acid-loving plants reside.
Sit back and watch your plants grow!

The wonders of what coffee can do! What coffee hacks do you have up your sleeve?

The post Can Coffee Grounds be Composted? appeared first on Timbertrain Coffee Roasters.

In this video, Griffin walks us through on how to make slow drip cold brew on an Aeropress!

This process requires a bit of DIY to use with your Aeropress and produces a cold brew that is more acidic and clear than a regular, immersion method cold brew.

This method takes 1-3 hours instead of the 12+ hours that an immersion method cold brew would take, and the coffee is brewed with a bed of coffee and water sitting in the Aeropress with drops of cold water dripping onto it from the ice + water bottle portion that you will be making.

Comment below on what your thoughts on this method are and be sure to subscribe to our Youtube channel

MATERIALS NEEDED:

– Aeropress

Aeropress

– Plastic Bottle

– Pin

– Scissors

– Aeropress Filters

Aeropress Microfilters – Pack of 350

– Karafe

Kalita Wave Glass Server (500ml)

– Scale

American Weigh 2kg Scale with Adapter

– Timbertrain Coffee
https://timbertraincoffeeroasters.com/product-category/coffee/

– Ice

STEPS + RECIPE:

– Cut off bottom of water bottle to make hopper
– Poke hole in the centre of the lid
– Take out Aeropress plunger
– Pre-wet filter & put in place
– Add 38g of coffee once placed on scale
– Take another filter, cut down slightly so it can fit inside Aeropress (acts as s dispersion screen for even water distribution.)
– Dose 100g of Ice
– Tare – Add 400g of water (might not fit all at once, can come back and add more)
– Let water drip through slowly, may take 1-3 hours

FOLLOW US:

Website: timbertraincoffeeroasters.com
Instagram: https://www.instagram.com/timbertrain
Twitter: https://twitter.com/timbertrain
Facebook: https://www.facebook.com/TimbertrainCoffee

The post How To Make Slow Drip Cold Brew on Aeropress appeared first on Timbertrain Coffee Roasters.

In this video, Griffin walks us through 3 different award winning Aeropress recipes!

The World Aeropress Championship usually happens once a year in different parts of the world. Competitors are solely judged on how well they’re able to brew their coffee on an Aeropress using whichever recipes they create.

The Aeropress is a great entry-level coffee brewing device used both for everyday brewing, and as mentioned, even in world class competitions. The Aeropress is both reasonably priced and has lots of versatility to how it is used. This brewing device is perfect to take with you on camping trips or wherever your portable coffee brewing needs are being taken.

Be sure to comment below on what your favourite Aeropress recipes are and subscribe to not miss any of other other upcoming videos!

RECIPE 1:

Add 15g of Coffee

Add 50g of water, stir

At 30 seconds, slowly fill up to 230g

At 1 minute 5 seconds, stir & start pressing

Finish pressing in around 30 seconds

RECIPE 2:

(Using inverted method, double filter)

Add 28g of Coffee (course & fine ground)

Add 70g of water, stir 20 times

At 30 seconds, add 100g of water

At 1 minute 15 seconds, flip the Aeropress and press for 45 seconds

Finish pressing in 45 seconds

By-pass coffee with 70g of water

RECIPE 3:

(Using inverted method, double filter)

Add 30g of coffee

Add 100g of water in 10 seconds

Stir 20 times in 10 seconds

At 40 seconds, flip and press

Finish pressing in 30 seconds

By-pass the coffee with 120g of water

MATERIALS:

Aeropress

Aeropress

Filters

Aeropress Microfilters – Pack of 350

Gram Scale

American Weigh 2kg Scale with Adapter

Timer

Karafe

Gooseneck Kettle

Bonavita 1.0L Electric Gooseneck Kettle

Spoon or Stir Stick

Coffee – Timbertrain Bolivia El Fuerte Coco Natural

El Fuerte Coco Natural

AEROPRESS CHAMPIONSHIP RECIPES:

WAC Recipes

FOLLOW US:
Website: timbertraincoffeeroasters.com
Instagram: https://www.instagram.com/timbertrain
Twitter: https://twitter.com/timbertrain
Facebook: https://www.facebook.com/TimbertrainCoffee

The post How to Make an Award Winning Coffee with an Aeropress ! appeared first on Timbertrain Coffee Roasters.

Follow along with Griffin as he brings you through the steps, concepts, and good habits that will help you steam barista quality milk for latte art at home.

Learn how to properly allocate milk quantity, achieve desirable milk temperature, aeration and texture for a precise pour.

Milk consistency, temperature and pouring techniques play an important part in combining espresso flavours with the milk in a beverage as well as help to distinguish if a drink is steamed more for a latte, a cortado or a cappuccino and more.

Tools used in the video:
Breville Barista Pro
Whole Milk
Steaming Pitcher
Mug with Espresso
Timbertrain Coffee

Recipe used in the video for espresso (from our previous video on How to Make Perfect Espresso at Home):
18g Dose – 39g Yield – 32 Seconds

If you have any questions, or want to try the coffee that was used in this video, visit our website:
timbertraincoffeeroasters.com

Video Script

Milk Steaming For Latte Art at Home

Intro

Today we’re going to cover the basics of steaming good milk on a home espresso machine as well as give an introduction to latte art. The first step in making latte art is making well steamed milk, it doesn’t matter how good your latte art skills are, they mean nothing if the milk isn’t steamed well.

These same principles can be used with milk alternatives. Some alternatives are better at steaming than others, but often you can find ‘barista’ versions of milk that are mixed to make it easier. My favourite milk to steam is oat milk. I find it steams the most closely to whole milk, and imparts the least amount of flavour onto the coffee but this is just a personal preference, any milk is fine.

Whole milk tends to be the milk of choice for milk steaming because of its oils and proteins. These help the milk get foamy while still being very creamy.

The process

So what really happens when we’re steaming milk? Most people think about it as adding foam and heating up the milk but the better way to think about what’s happening is to think about it is that we’re adding air and mixing that air into the milk. Heating up is just the by-product. The main goal when steaming milk for latte art is to create what we call ‘micro-foam’, which gives the steamed milk its texture.

Microfoam

What does microfoam mean? Well it’s basically what the name implies, it’s thousands of really small bubbles that come together to make foam. Because they’re so small, instead of feeling like foam it gives you the sensation of being more creamy.

Most people picture the cappuccino as a drink with multiple layers, thick foam, milk, and espresso. And that’s a perfectly acceptable way to drink them and they can be very delicious. But a well made cappuccino with microfoam will have this creamy and rich texture throughout the whole drink, from the first sip to the last. 

Talking about heat

If you’ve noticed many newer local cafes you visit don’t make drinks quite as hot as starbucks, there’s a reason for that. In basic terms; when we are heating up milk we begin to increase the solubility of lactose, which is like milk’s natural sugars, and this increased solubility of the lactose gives us a greater perceived sweetness. After a certain heat, around 70C or 160F, the temperature starts to break down the enzymes and proteins which then take away some of the flavour and sweetness of milk. So, many cafes these days make drinks that stay under this temperature. But don’t let this decide how you drink your coffees, if you like your coffee really hot, then that’s how you should drink it.

How to

For steaming I find filling up the pitcher so that the milk is just below this spot on the spout works best but this all depends on the size of your cup. Filling the pitcher too much or too little can make it harder to steam so try and find a pitcher size that works best for you. When we go to steam milk I like to rest the pitcher against the steam-wand so that it helps keep it stable, then I move the pitcher so that the steam wand is just below the surface. I then like to move it slightly to the side and back. We turn on the machine and the first thing we are going to do is add air. Remember we talked about the secret to great foam is air and mixing that air? Well the quicker we can add this air, the more time we can spend integrating. Home machines tend to be more forgiving with this as they give you a lot of time to spend mixing the milk.

So we turned on the steamer and we’re beginning to gently add air, slowly moving the pitcher down so that the steam wand can push air into the milk. It creates this sound similar to tearing paper. It’s hard to describe an exact amount of air to add, it tends to be a sense you get from the sound and the feeling. But I often say to look for stretching the milk, or expanding it by a third. So if you start with the pitcher half full, you want to bring the total height up by another centimeter or two. This is also all preference, if you prefer foamier or less-foamy drinks that’s totally cool too. This is just about how much foam I find is best for creating latte art.

When we’ve added enough air, I’m just going to move the pitcher up slightly so that the tip of the steam wand is covered and the sound stops. There’s no need to plunge the steam wand all the way to the bottom, we just want it low enough that we can’t hear the  noise anymore. If at this point you can hear the milk yelling at you, making a loud screeching noise, then you know that you haven’t added enough air. The foam acts as a cushion that dampens this screeching.

For the rest of the time we are going to have the pitcher sitting here letting the milk create a whirlpool. This whirlpool is what is going to mix our air into the milk. For the most part we want to hold the pitcher still. If you’re having trouble getting a nice whirlpool sometimes tilting the pitcher more can help.

Finally when the milk is at the temperature you like we can turn off the steam wand. You can use a thermometer for this but I like to just touch the bottom of the pitcher with my hand to feel the heat. I find milk tends to be hot enough when I can still touch the bottom but it’s too hot to hold my hand on.

The milk at this point should resemble wet paint. Thicker than the milk we began with but it still looks smooth and glossy with no visible bubbles.

If you have a couple bigger bubbles, that’s totally ok. You can give the pitcher some hard taps on the counter and that should pop them, I like to hold my hand over top so that it doesn’t splash out. I also like to keep swirling the milk, this keeps it integrated. We spent all this time making nice microfoam that’s integrated throughout but if we just leave it on the counter all the foam will rise to the top. You can watch this happen pretty clearly if you make a drink in a clear glass.

This is why it’s always best to have your espresso ready before you steam milk so that you don’t have to stand around swirling the milk.

Latte Art

So we have our espresso, we’ve made this awesome milk now it’s time for everyone’s favourite part; the latte art.This is definitely challenging but if you have well steamed milk, it makes it easier. The best shape to start out with is a heart, this makes the foundation for every other design.

We are just going to start by pouring our milk until the glass is about ¾ full. At this point we are going to tilt our cup and bring our pitcher as close to the level of the coffee as we can, at the same time pouring slightly quicker. We’re just going to pour straight into the middle. We don’t need to move the pitcher back and forth or up and down, we just want the foam to roll off onto the top of the surface. Finally when the cup is almost full and we’re happy with our heart, we’re just going to bring the pitcher straight through the heart. That’s it.

If you’re having trouble getting any art to show up on the surface, it can be a few reasons but it’s usually because either you aren’t pouring close enough, you aren’t pouring quick enough, or there’s not enough foam.

Here are some examples of pouring latte art with too much and too little foam.

With too much foam, you can see it’s very clumpy and often not as smooth. So you know for next time to not add as much air.

With too little foam it looks very watery, and the art doesn’t really hold its shape. So next time you can add more air.

Outro

So those are the basics to steaming milk for latte art. If you’re still having issues with latte art, it usually comes from the milk steaming part. But please feel free to leave us any questions you may have. There’s also tons of great videos out there if you’re looking to grow your latte art skills once you’ve mastered the heart.

But for now, thanks for watching and see you guys next time.

The post How To Steam Milk for Latte Art appeared first on Timbertrain Coffee Roasters.

Follow along with Griffin as he brings you through the steps, concepts, and good habits that will help you make delicious espresso at home. Learning how to properly distribute and tamp will give you more consistent shots while knowing what to look for when brewing will make sure you’re dialed-in and following a recipe.
For over a century, espresso has been used by billions of people around the world as a quick way of getting their coffee fix. The secret to espresso’s speed is in the use of high pressure and very finely ground coffee.

Tools used in the video:
Breville Barista Pro
Acaia Pearl & Lunar Scales
Timbertrain Coffee

Recipe used in the video:
18g Dose – 39g Yield – 32 Seconds

If you have any questions or want to try the coffee that was used, visit our website:
timbertraincoffeeroasters.com

———————————————————————————

VIDEO SCRIPT – HOW TO MAKE ESPRESSO AT HOME

-Today we are going to make some coffee and as we go along we’ll cover everything you need to know to get you making great espresso drinks at home.

-When you’re making espresso manually it can sometimes be tricky to get right, but it’s worth all the trouble.

Materials

-First, you’ll need an espresso machine and a grinder. Today I’m using the Breville Barista Touch which has a built-in grinder but this knowledge will carry through to any other manual machine with pretty much any espresso grinder.

-And in this machine, I’m using filtered water. Having good water is very important as it directly affects the taste of the coffee

-You also need a tamper, most espresso machines come with one in some form.

-I also have a scale. Any kitchen scale will work but having a small one you can fit under your espresso machine is a big bonus. This just helps us keep all our brews consistent.

-A shot glass or cup for the coffee

-A timer.

-Some fresh coffee. Today I’m using caliber, a delicious coffee for espresso that works really well by itself or in milk drinks.

-Finally, a cloth to help keep everything clean.

Brewing

-When we start talking about brewing espresso you’ll often hear the word recipe used. This just means the parameters that were used for brewing. Today I’m going to bring you through the recipe I would use for brewing caliber at home.

Vocabulary

-Before we jump in, I’ll quickly go over some of the vocabularies we’ll use when brewing. First on the espresso machine; we call this the portafilter and it holds the basket, there’s the grouphead and in there is the shower screen. And of course, the tamper. When talking about parameters you often hear the words “dose” and “yield”. Dose means how much ground coffee is going into the basket. Yield means how much liquid or espresso is coming out. For example, our recipe today is going to be an 18g does, with a 40g yield and that will happen in about 29s.

Brewing Method

-So, let’s get started.

• First, we’ll grab our portafilter. It’s good to keep the portafilter warm so that it doesn’t cause the temperature to fluctuate when we brew. Usually, the grouphead will heat it up but you can also run it under hot water to get the metal hot. Next, we wipe it down just to make sure it’s clean and dry.
• Then we can put it on our scale and tare, then grind our coffee. I’m using grind size #4 on this Breville. And again, if we’re following the recipe we’re trying to get an 18g dose in this basket. We can be off by .2g or so. There, perfect.
• Next is distribution. We want to make this mound flat but if we just push it around it’s just going to move the top layer and create air pockets lower down that will affect the brew. So what I’m going to do is use the side of my hand to tap and shake the coffee flat. Once it’s close, we can get out the tamper. Now a lot of people make tamping more difficult than it needs to be, all you need to do is compact the coffee, twisting, spinning, or tamping doesn’t make better espresso. I use my fingers to make sure that I’m pressing flat and then I simply shift my weight over. A precise weight pressure isn’t as important as just making sure you’re consistent each time.
• Now that we’ve tamped I like to dust off the portafilter. And before we put it in the machine, I’m going to let some water run through. This helps clean the screen if there’s any coffee left from the last brew and it helps to heat it up.
• Finally, we can put it in and start brewing. I’m putting a scale underneath the cup so we can track out “Yield”, the weight coming out.

-This machine has a built-in pre-infusion, so for the first 10 or so seconds, no coffee is going to come out. What’s happening is that water is beginning to pool on top of the coffee, saturating the bed and allowing it to release some of the C02 it produced when roasting, and this is done before our full brew pressure. After about 10s it reaches the full pressure, about 8-9 bars, and coffee begins to come out.

-You can tell a lot about the extraction from how the coffee comes out. If it starts gushing out quickly, you immediately know you’ve ground too fine. If nothing comes out or it’s only dripping, you know you’ve ground too fine. Espresso is all about finding this balance. What we’re looking for is a nice even stream of coffee.

-I’m watching the weight to tell me when to stop my shot. So we’ll stop it there. Right about 29s.

-If your shot is faster than 29/30s, you’ve ground too coarse and you’ve under-extracted; this causes espresso to be sour, salty, watery, and sharp with little sweetness.

-If your shot is much slower than the recipe at around 35s, you’ve ground too fine and it’s been over-extracted. This causes the shot to be bitter, astringent, dry, and papery with a long aftertaste that stains your tongue

-If your shot pulls at the same time as the recipe then you’ve nailed it! The flavours will pop, it will have a good balance and lots of sweetness.

Creating your own recipe

-If you’re looking to start creating your own recipes, the best place to start is with what people call the 2:1 ratio. Meaning your yield should be roughly 2x your dose. For example, if I use 18g dose, I will pull the shot to 36g yield. And I often aim for 30s at the start but you can adjust these parameters as you taste the coffee. Maybe 30s is too long for your coffee, it makes it bitter and dry, then you can coarsen your grind to make it flow faster. Maybe 36g is a little too strong in your drink? You can increase the yield to make it less strong but bring out more flavour.

-Espresso is all about customizing it so it tastes best for you.

Now if you want to learn about how to make great milk drinks, please watch our milk steaming video.

Finally, enjoy.

The post How To Make Perfect Espresso at Home appeared first on Timbertrain Coffee Roasters.

Introduction of new coffee arrival from Colombia Finca La Indonesia and highlighting interesting fermentation techniques applied by the Torres brothers.

Follow along with Griffin as he brings you through the steps, concepts, and good habits that will allow you to bring out the intended flavours of this delicious coffee by using a V60 dripper. From pre-wetting the filter to swirling the slurry it’s the little aspects of filter brewing that make the best cup.

The pour-over method allows for finer control over the taste and qualities of the brew compared to normal auto-drip machines. Specifically, using a V60 dripper for this coffee provides a balanced, complex, and clean cup.

The predominant flavors are candied lemon, law honey, peach florals, and orange juice (or orange blossom).

Get your Colombia Finca La Indonesia beans here

Tools used in the video:
V60 Dripper & V60 Paper Filters
Kalita 500ml Carafe
Acaia Pearl Scale
Bonavita Temperature Digital Electric Gooseneck Kettle

Recipe used in the video:
20g of Coffee – 300g of Water – 3:00
0:00 – 50g of water to Bloom
0:45 – Begin second pouring 100g of water: 50g pour to saturate whole bed – 50g middle pour
1:20 – Lastly, pour of 150g and total weight should be at 300g: 50g pour to saturate whole bed – 100g middle pour. Give one last swirl and let it drain.
3:00 – Brewing finished

———————————————————————————————

Intro

Hey guys its Griffin here at Timbertrain Coffee Depot and today I’m going to show you how to brew Colombia La Indonesia

About the Coffee

This coffee is from Finca La Indonesia, a farm located in the Narino region of Colombia. The farm is run by two brothers; Frank and Gabriel Torres, with this coffee being from a specific lot called “Los Hermanos Torres.” This coffee was purchased for us by Jeff Flemming of Apex Coffees. We’ve worked with Apex coffees for over four years now and they always help us find incredibly interesting and delicious coffees.
Though this coffee is a washed process, Caturra varietal, Frank Torres wanted to put it through an experimental fermentation method that he calls reposado. This method involves two separate fermentation stages. First, whole cherries are placed into an anaerobic container and left to ferment for 24-36 hours. Next, the coffee is removed and depulped then left to ferment in an open-air tank for 48 hours. Finally, the coffee is washed and dried on covered patios. This dual fermentation creates very interesting flavours and complex acidity.

Brewing

The method for brewing that I’ve chosen today will give this coffee great body and texture while showcasing the complexity and clarity this coffee provides.

You will need a V60 with a washed filter, a scale, any kitchen scale will do, a timer, a gooseneck kettle set to 96C using filtered water, and our coffee. We are going to be using 20g of coffee and 300g of water

So, let’s begin, we’ll dose our 20g of coffee, tare our scale and begin our first pour. The bloom is going to be 50g of water and I’m going to give that a bit of agitation then let it sit for 45 seconds. Our second pour is going to be 100g and I’m going to use 50g in a spiral then the rest right in the center. When the water is about a centimeter above our brew bed, at around 1:15 we are going to begin our final pour. This is going to be 150g of water and again we are going to use 50g in spirals than the rest in the middle. Our brew should finish draining at 3:00.

Extraction

If you grind too coarse and your brew finishes too quickly around 2:30 you’ll find a sharp citric acidity, thin body, almost sour.

If you grind too fine and your brew finishes closer to 3:30 the floral notes become more like nuttiness with a finish that becomes tart like the peel of a lime.

If you grind just right and the brew finishes right in line with ours at around 3min, the brew is going to be very sweet with a creamy body, you get peach florality, a raw honey sweetness, candied lemon, rich chocolate, sweet orange juice

Outro

Thanks for watching, enjoy.

Don’t forget to like and subscribe to our YouTube channel

The post How To Brew Coffee From Colombia Finca La Indonesia appeared first on Timbertrain Coffee Roasters.

The post How To Brew Perfect Pour-Over Filter Coffee at Home appeared first on Timbertrain Coffee Roasters.