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Facts
|
Country |
India |
|
Variety |
Selection 9 |
|
Processing |
Natural |
Suitable For
Espresso Machine | Stove Top | Cezve/Ibrik
Recepe for Double Espresso
|
Dose |
18 – 19 g |
Farm History
The island of Baankubedda, which can only be reached by small boats, has achieved a high status in recent years with its coffee in the Araku region. The coffee, harvested by hand, is transported in several trips in wooden boats to the collection point during the harvesting season.
The microclimate in which this coffee grows contributes a lot to its special character. Surrounded by water, supported by mineral-rich, rocky soil and shaded by oak, acacia, mango and millettia trees, this coffee achieves its full body and complex, balanced acidity, reminiscent of lime and orange.
With the collaboration of agronomists, coffee experts and indigenous farmers, the coffee is produced in a pristine and organic way, ensuring quality throughout the production chain.
As part of the Naandi aid project, which has been supporting the region and its families for 20 years, this exceptional coffee was produced and received over 88 points from the international jury at the „Gems Of Araku“ coffee competition.
We are happy to also support this project in the coming years and to share the wonderful coffees of Baankubedda with you. Have fun drinking it!
Preparation Espresso
There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.
Preparation in a portafilter (general rules of thumb)
| Water temperature | 90-96 °C |
| Brewing ratio | 1:2,8 |
| Dose | 18 g |
| Yield | 50 g |
| Time | 25-30 s |
Step by step instructions
- Take the portafilter out of your brew group and rinse the group briefly.
- Place your clean and dry portafilter on a scale and tare it.
- Grind the desired amount of coffee (dose) into your portafilter.
- Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
- When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
- Remove any coffee residue from the edge of the screen.
- Start your shot as soon as you place the portafilter in the group.
- Stop your shot when your target yield is reached.
- When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.
Troubleshoot
| Problem | Possible reasons | Solution |
| Espresso tastes bitter | Grind too fine
|
Coarser grind
|
| Espresso tastes sour | Grind too coarse Under dosed Forgot to tamp → results in shorter shot time |
Finer grind Increase dose Tamp → results in longer shot time |
| Espresso is too strong | Over dosed Too little water |
Decrease dose Increase amount of water |
| Espresso is too mild/weak | Under dosed Too much water |
Increase dose Decrease amount of water |
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When it comes to coffee, a bit of attention to detail helps somewhat.
With a precise scale and a suitable tamper, the espresso becomes a tad better ...