Barry - Ws
Summary
A well-balanced, sweet, and fruity coffee from Rwanda. Grown in the Remera Sector, Gatsibo District, Eastern Province at 1,500-1,900 meters above sea level. This Red Bourbon variety offers notes of crisp cherry, brown sugar, and green apple.
Espresso
Ratio 1:2.2- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 27 s
Grind: fine
Distribute level before tamping. Pull the shot in 27-32 seconds. Grind finer to slow it down, coarser to speed it up.
Pour over
Ratio 1:15- Coffee in
- 23 g
- Water
- 350 g
- Time
- 3:00
- Temperature
- 95°C
Grind: medium-fine
- 0:00Bloom with 60 g of water for 45 seconds. (45 s)
- 2.Pour in slow circles to 220 g, then to 350 g.
Makes one 12 oz cup. Water at 200-205°F, just off the boil.
Batch brew
Ratio 1:16- Coffee in
- 60 g
- Water
- 1000 g
- Time
- 5:00
Grind: medium
Makes a full pot. Use about 60 g of coffee per 1 liter of filtered water. Run a full brew cycle, serve as soon as it finishes.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Region
- Remera Sector, Eastern Province, Gatsibo District
- Altitude
- 1500 - 1900 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Brown Sugar, Cherry, Green Apple
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The roaster
Portrait is an Atlanta-based specialty coffee roaster pouring a new narrative. Since 2019, this Black-owned company has worked to make great coffee more access…
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