A great all-around coffee, this works well as both espresso and other manual brew methods. The deep chocolate flavors balance well in milk based drinks and allow the acidity and flavor to cut through the milk, leaving an overall delicious milk-based espresso experience.
Our recommended espresso recipe is 18.2g of coffee and 40-44ml total espresso weight out in 37-43 seconds. That is with 8 seconds of pre-infusion then standard 9 bars of pressure.
For pourovers, we highly recommend grinding slightly coarser than you may normally with our coffees and brewing in smaller batches. These types of coffees tend to produce a lot more fines than others, so it can clog the brewing process significantly slowing it down. We recommend brewing with only 12g of this coffee and 205ml of water. Do a 30 second bloom with about 40-50ml of water, wetting out all the dry grounds as quickly and evenly as possible. Then pour the remainder of the water to 205ml, finish with a little swirl and tap - visit our Youtube channel to see our method.
This coffee is a little more clean, with slightly less “body” or chocolate notes than the natural processed Birbirsa coffee. With this in mind, our top pick for brewing is a manual brew method with a paper filter like a V60. The washed coffee shouldn’t produce as many fines as the natural, but could still benefit from smaller brews and a slightly coarser grind. We recommend anywhere from 12-15g of coffee and 205-255ml of water (basically a 17:1 water to coffee ratio). A 30 second bloom, 40-60ml of wetting all the dry grounds as quickly as possible, then pour the remaining water, swirl and tap.
While this may have slightly less body than the natural it can still make an amazing espresso, especially one served without milk. You may have to grind slightly finer and slow the shot down more than the Birbirsa. We recommend 18.2g in and 40-44ml of brew out in 40-50 seconds, 8 second pre-infusion at line pressure, then 9 bars for the rest of the brew.