Brew Guide | April 29, 2024
Los Pirineos Bourbon Honey
Tim Wendleboe
Coffee Details
Origin
El Salvador
Region
Tecapa-Chinameca, Usulutan
Processing
Honey
Varietal
Bourbon Elite
Producer
Diego Baraona
Recipe Details
Brewer
Hario v60
Grind
medium
Dose
24 grams
Water
400 mL
Water Temp
205 °F
96.1°C
Recipe Steps
- Pour 50g of water to bloom the coffee. Gently swirl or stir to make sure all grounds are saturated.
- At 0:30, pour an additional 100g of water over coffee bed in a circular pattern (total water: 150g).
- At 1:00, pour an additional 80g of water over coffee bed in a circular pattern (total water: 230g).
- At 1:30, pour an additional 80g of water over coffee bed in a circular pattern (total water: 310g).
- At 2:00, pour final 80g of water over coffee bed in a circular pattern (total water: 390g).
- Finish pouring by 2:15-2:30. Brew should complete between 3:00-3:30 with an ideal TDS goal of 1.5.