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ハシモト珈琲 魅惑の果実 ストロベリー 焙煎豆 40g

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Roaster
ハシモト珈琲
Country
Colombia
Process
いちご浸漬
Style
Standard
Dripper
Omni Dripper
Grinder
Built-in
Coffee dose
13g
Brew ratio
1 :14
Water
182ml
Grind setting
48

To target sweetness and account for the fact that extraction proceeds readily with a standard paper filter, I chose a moderately fine grind. The brew uses a total of 4 pours, progressing the extraction in stages by pouring in separate additions after the bloom. The flow rate is kept constant for every pour, with short pour times so the next addition of water can be made. 90°C is a recipe choice because I could not confirm a specific temperature recommendation applicable to this bean, with the aim of extracting while enjoying its strawberry aroma.

  1. Water: +26ml (26ml)
    Temp.: 90℃
    Flow: 3.5ml/s
    Bloom
    Pause after pour (seconds): 23
  2. Water: +52ml (78ml)
    Temp.: 90℃
    Flow: 3.5ml/s
    Pour 2
    Pause after pour (seconds): 8
  3. Water: +52ml (130ml)
    Temp.: 90℃
    Flow: 3.5ml/s
    Pour 3
    Pause after pour (seconds): 8
  4. Water: +52ml (182ml)
    Temp.: 90℃
    Flow: 3.5ml/s
    Pour 4
    Pause after pour (seconds): 0

Prepare 13 g of beans, then start brewing with the machine's button.

Date: Nov 5, 02:12 UTCAlgorithm version: 6.10.1

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