Muttley & Jack's Coffee Roasters / El Salvador Carlos Pola Anaerobic / Tasting and Recipes

[mmm]

Hello to everyone

We are about to complete the first bulk purchase abroad from Muttley & Jack's. Packages were be shipped on 5-7 October from Sweden to Turkey by the company owner's Jack. Most of them came to customs. These packages will likely reach their owners next week. I think that the smells of coffee will begin to pervade after the friends who make joint purchases share the coffees.

We can share tastings, recipes, and comments about El Salvador Carlos Pola Anaerobic under this title.

 

[Muttley&Jack]

Carlos Pola v60
32g coffee - medium/fine grind
500g water - 96 degrees

1. Rinse the v60 filter paper / warm the jug
2. Add 32g coffee grinds to the v60. Shake a little to make it level and with a finger make a little 'well'/hole in the coffee (makes it easier to bloom).
3. Add approx 60g - 65g water to the coffee and swirl the whole v60/jug in your hands to make sure all the coffee gets wet and can 'bloom' (allow CO2 to escape) for 30-40 seconds.
4. Add a further 240g water to the v60 (total water now at 300g).
5. At around 1:45 - 2:00 mins add the remaining 200g water (totally now 500g).
6. Give a gentle stir to the coffee/water mixture in the v60 to sto it sticking to the sides and wait for the water to drip out. At around 2:30 - 3:00 your coffee is ready to drink.

 

[mmm]

I upgraded the recipe for a single portion and got a really good result. But the brewing ended at 2:16. I'll grind beans a bit fine to extend the time.