Cast Iron Coffee Roasters: Peru, Lima Coffee, San Ignacio, Washed

Brewing notes

ESPRESSO: A firm favourite with our wholesale customers as both the house and guest espresso we recommend as a starting point try 19g of coffee for a 36g shot in around 32 seconds.  Expect a full bodied, rich espresso with good complexity.  Target extraction level 19.4%

FILTER: We love the body and long finish of this coffee so a Chemex is our go to brewer of choice with this Peruvian. As a starting point use a ratio of 31g of ground coffee with 500ml of water at approximately 96degC.  Wet the bed of coffee with approximately twice its weight in water, say 70g and use a t spoon to stir lightly to make sure all the grounds are equally saturated.  Add remaining water in 3 equal measures with all water added before 3 mins.  Total brew time should be around 3:30 - 4:00 minutes.  If you have a larger Chemex and are brewing a greater volume, just coarsen the grind  and allow brew time to increase to 4 mins 30 seconds.