Caliu

If you want a coffee for everyday and all tastes. 250g of Colombia with notes of caramel, chocolate, and nuts. Illustration by @caldopop

NOTES

Caramel, nuts, chocolate, red apple, blackberry

ORIGIN

Colombia

PRODUCER

Racafé

VARIETY

CASTILLO, COLOMBIA, CATURRA

PROCESS

Washed

ALTITUDE

1600-1800 masl

The technical details tell you about the value, quality and traceability of the coffee you're buying.

Espresso (starting point)

Dosage: 18.5 g
Yield: 40g per cup
Time: 32 s

Adjust the grind to get closer to those numbers and, from there, calibrate to taste: if you find it acidic, try a finer setting or a little more time; if you find it bitter or dry, try a coarser setting or less time.

Filter (V60 / Chemex)

Coffee: 15 g
Water: 250 g
Temperature: 94 ºC
Target total time: 1:45–2:00

Steps:

Rinse the filter with hot water and discard that water.
Add the coffee and level it; make a small hole in the center.
Start the timer and pour in 40g of water (pre-infusion). Wait approximately 40 seconds until the bed starts to look drier.
Pour the rest of the water slowly, in circles, maintaining a constant flow.
Let it drain and adjust in the next cup: thinner if it's watery/acidic, thicker if it's bitter or takes too long.

16,25€