Triple Double, Ws
Summary
A washed Colombian coffee from the Andes region of Antioquia, produced by Unblended Coffee. It features Castillo, Colombia, and Caturra varieties, grown at 1800-2000 meters above sea level. The cup offers notes of strawberry, cherry, and lime.
Espresso
Ratio 1:2.2- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 27 s
Grind: fine
- 1.Distribute level before tamping.
- 2.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
- 93°C
Grind: medium-fine
- 0:00Bloom with 60 g of water for 45 seconds. (45 s)
- 0:45Pour in slow circles to 220 g, then to 350 g.
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
- 1.Add the grounds to the filter, run a full brew cycle, and serve as soon as it finishes — about 5–6 minutes.
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
- Cupping score
- 5
- Producer
- Unblended Coffee
- Altitude
- 1800 - 2000 m.a.s.l
- Variety
- Colombia, Caturra, Castillo
- Notes
- Cherry, Lime, Strawberry
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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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