Brew Guide | June 10, 2024

Pepe Jijon Tyoxidator Mejorada

Pull & Pour Coffee Club

Coffee Details

Origin

Ecuador

Region

Intag River Valley, Imbabura

Processing

Washed Tyoxidator

Varietal

Mejorada

Elevation

1515 MASL

Producer

José Ignacio Jijon Soares, a.k.a. Pepe

Farm

Finca La Soledad

Recipe Details

Brewer

Kalita 155 or Orea V3

Grind

medium

Dose

18 grams

Water

280 mL

Water Temp

205 °F

96.1°C

Recipe Steps

  1. Pour a 54 gram bloom. Give a gently swirl to settle the grounds.
  2. At 0:30, do a 10 second pour until the scale reaches 100 grams.
  3. At 1:00, do a 10 second pour until scale reaches 150 grams. Let drain 10 seconds.
  4. At 1:20, do a 10 second pour until scale reaches 200 grams. Let drain 10 seconds.
  5. At 1:40, do a 10 second pour until scale reaches 240 grams. Let drain 10 seconds.
  6. At 2:00, do a 10 second pour until scale reaches 280 grams. After final pour give a gently swirl to settle the grounds.
  7. Let fully drain. Drain time should finish between 2:45-3:00.