Description
ABOUT THE COFFEE
This coffee is from Brazil, grown on the slopes of the Serra da Mantiqueira in the state of Minas Gerais. It’s a high-altitude Arabica coffee that’s processed in an eco-friendly manner, with every step of production taking place in small batches to ensure quality and consistency. This bourbon baralle aged coffee comes to us from a partnership with Hotel Tango, a state of the art distillery located in Indianapolis.
Country
Brazil
Producer
Region
Elevation range
Processing method
Washed
Drying method
Harvest
HOW TO
COFFEE BREW
BOIL WATER
1 Cup Chemex – Boil 300 ml of water at 205 F
2 Cup Chemex – Boil 510 ml of water at 205 F
3 Cup Chemex – Boil 750 ml of water at 205 F
WEIGH & GRIND COFFEE
1 Cup Chemex – Grid 20 grams medium courseness
2 Cup Chemex – Grid 34 grams medium courseness
3 Cup Chemex – Grid 50 grams medium courseness
PREPARE FILTER
Unfold the filter and place it into your Chemex. Pour some hot water to wash out the papery taste and discard. Then, place the ground coffee into the filter and lightly shake to flatten the grounds on top to allow for a more even pour.
BLOOM YOUR COFFEE
To make an excellent cup of coffee, start by pouring 100 grams of water over the grounds in a spiral motion. Wait for about 40 seconds, until the water has mostly dripped through and the grounds have cratered. This process helps to release gases, which improves the finished cup.
BREW INTIMATELY
Add water in two equal gram increments. Pour slowly into the middle of your grounds until all the water has been added. Wait until dripping stops and extraction is finished before removing the filter and grounds. The brew should take you around 3 to 5 minutes.
ENJOY
Enjoy your coffee!
WHY WE’RE DIFFERENT
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CRAFTED WITH LOVE
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