We not only try our best to select the highest quality coffees on this earth, but also want to provide you as a monthly subscriber with creative new ways to brew our coffees. During the last month have been brewing with the very interesting ’’double bloom’’ recipe from @NordCoffeeGuy.
It did not take long until our ambassador Håkan got a request to provide the best grind size with the commandante grinder for the double bloom recipe
Now, the coffee subscription for this month is a Lactic double fermented Sidra variety from La Palma El Tucan, Cundinamarca region, Colombia.
The cherries are picked and sorted, to then be placed in an oxygen free(anaerobic) environment for 70 hours, which forms lactic acid in the cherries. The cherries are thereafter pulped and placed back in tanks with access to oxygen(aerobic) for 24 hours, hence being called double fermented. The cherries are then dried on raised beds for 20 to 30 days.
The flavour profile we found in the cup using the commandante grinder consisted of red Apple, super sweet, ripe mango, rose hip florals, seven-up and a lingering mouthfeel reminiscent of a dry white wine.
Now, to begin with, the roasted beans are extremely dense for this coffee, which means they will generate more fine particles when ground. With this in mind, we should place a grind size that is slightly coarser than what we’re used to with anaerobically processed coffees in general.
"Håkan recommends to use 22 clicks (44 on the red grinder) on the commandante to brew this coffee with NordCoffeeGuys double bloom recipe"
The Double Bloom | 15 g coffee/250 g water
⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams
Brew time for this recipe should be between 2:40-3:00!
Regarding extraction, this recipe results in a TDS value of 1,32 ≈ 20,5 % extraction.
Have you tasted this coffee yet? Let us know what you think!