We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.
ESPRESSO
GEAR USED:Dalla Corte Mina espresso machine
• Ratio 1/2
• 18g in
• 40g out
• 25-28 sec
• Temp. 92-94 C
• Target EY 20-22 %
All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.
All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.
FRENCH PRESS ESPRO
GEAR USED:Espro Press P3 18 oz:
• Ratio 1/16.5
• 300 ml water
• 18 g in
• 265 g out
• 4 min brew time
• Temp 94-96 C
• Target EY 18-20%
• Grind size 700-900 microns
When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time.
First step is pouring around 80 grams of water over the grinded coffee, in circular moves, trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.
Wilton Benitez is one of Colombia’s most successful producers and specializes in experimental coffee cherry fermentation processes. His approach blends modern technology and traditional practices.
PROCESSING
Wilton selects the best Pink Bourbon cherries for this lot and sterilizes them using ozonated water and UV light (image 4). The first fermentation phase is 96 hours anaerobic, at a controlled temperature of 18º C. Wilton uses his knowledge and experience in genetics in this phase and adds specific yeast strains to enhance certain characteristics of the cherries.
The cherries are depulped, not completely, and then enter the second stage of anaerobic fermentation, this time for 48 hours at 21º C.
Finally, the cherries are completely depulped and dried in mechanical dryers for 30 hours.
FARMER
Wilton Benitez has three farms: La Macarena, Las Brisas and Granja Paraiso 92. This lot comes from the La Macarena, which is his largest, sitting at 75 hectares. He is passionate about genetics and biotechnology and believes that balance in the fermentation stages is the most important aspect of processing.
