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

msacid

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Mustafa Sacid
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. :giggle:

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

Muttley&Jack

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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.
 

msacid

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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.
 
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