El Dragón Sugarcane Decaf

Coffee in

18 g

Coffee out

42 g

Time

27 s

Temperature

95°C

Rest the coffee for at least 21 days after roasting. Water: around 120 ppm TDS. Dial for target yield in 25-30 seconds. If sharp or thin, grind finer; if dry or bitter, grind coarser. Keep dose and yield steady.

Coffee in

16 g

Water

260 g

Time

2:45

Temperature

93°C

1. 0:00Bloom: Pour 60 g and wait 40 seconds. (40 s)
2. 2.Second pour: Add 100 g. Aim for the drawdown to finish around 1:25.
3. 3.Final pour: Add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.

Rest the coffee for around 14 days after roasting. Water: soft and balanced, around 60-100 ppm TDS. Brewer: conical (V60, Vector) or flat (Orea, Solo). Total brew time around 2:45. If sour or thin, grind finer; if bitter or dry, grind coarser.