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Mesa Alta Neider Angel, Pacamara - Honey Process

Mesa Alta Neider Angel, Pacamara - Honey Process

Mesa Alta Neider Angel, Pacamara - Honey Process

$25.00

Tasting notes: Dried Cranberry, Citrus, Nougat
Varietal: Honey Process


V60 Recipe: 

This recipe is a great starting point for brewing all of our coffees.

Ratio: 15g coffee to 250g water

Water temperature: 96C
Brew time: approx 2m 30s


Method:
1. Pour 50g water and allow coffee to bloom. 30 seconds.
2. Pour the remaining amount of water in stages:
   • 50 grams at a time
   • Wait between pours until the water has disappeared just below the surface of coffee grounds.
3. Stop your final pour when you get to your intended yield amount (in this case 250g).

Extra for experts: Try to pour exactly 50g of water in about 10 seconds each time.