Our Recommended Brewing Temperature
Coffee Processing Methods:
- Washed/Honey 94-95°C
- Natural 92-93°C
- Anaerobic Natural 91-92°C
Why Brew Temperature Changes With Processing Method?
During processing, fermentation and fruit contact change the coffee’s cellular structure, sugar development, and solubility.
Washed coffees have most of the fruit removed before drying, producing a cleaner and more structured cup profile with brighter acidity and more transparent origin character.
Honey processed coffees usually sit between washed and natural coffees, so they often work well in a similar temperature range, depending on how fruit-forward they are.
Natural and Anaerobic coffees dry with more fruit material attached to the seed, allowing more sugars and fermentation compounds to migrate into the bean. Natural coffees are usually more soluble and extract more easily.
Brew Method 1
This brewing style is focusing on sweetness and overall texture by using a more immersion brew style with finer grind setting, more contact time and less pouring stages based on our roasting style.
Recipe:
- Dose & Water: 16g & 240g water
- Grinde Size: Medium Fine
- Ratio: 1:15
- Total brew time approx 2:45-3:00min
Brewing stages:
- 50g blooms - 0-30 seconds
- At 30 seconds begin another 100g pour
- At 1:30min, pour the remaining 90g.
Brew Method 2
This brewing style is focusing on enhancing fruity acidity, improving flavour intensity and complexity by using a courser grind setting, more agitation and faster brewing flow.
Recipe:
- Dose & Water: 16g & 240g water
- Grinde Size: Medium Course
- Ratio: 1:15
- Total brew time approx 2:30-2:45min
Brewing stages:
- 40g blooms - 0-30 seconds
- At 30 seconds begin another 80g pour
- At 1:05min, pour another 80g
- At 1:40min, pour the remaining 40g.