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May 11, 2022
Recipes and Details “Si Manis” Gayo Avatara
Brewing recipes from Tetsu Kasuya (4:6 Method) Pour over Temperature : 90-92°CDoze : 20 gramsGrind Size : CoarseWater : Use purified, soft water (30–50 mg/L hardness is recommended).Pouring Steps :0:00 Pour 60 g0:45 Pour 60 g1:30 Pour 60 g2:15 Pour 60 g2:45 Pour 60 g3:30 Remove the coffee dripper ArabicaOrigin : Drs. Hamdan, Aceh Gayo, Northern SumatraRegion : Pantan […]
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September 7, 2021
Recipes and Details Enrekang Apple Stone
Brewing Recipes from ETC Roastery & Darat Coffee Lab Pour Over Temperature : 94 – 95⁰CDoze : 15 gramsGrind Size : Medium – Coarse (Commandante click 28 for Amidis and click 34 for Aqua)Water : Lower mineral content (RO water, Amidis) if you use high mineral content, lower the temperature or grind coarser.Pouring Steps :minutes.seconds00.00 […]
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September 7, 2021
Recipes and Details Semendo Maraschino Peach
Brewing Recipes from ETC Roastery Pour Over Temperature : 92⁰CDoze : 15 gramsGrind Size : Medium – CoarseWater : Mineral WaterPouring Steps (1:15) :minutes.seconds00.00 Pour 30gr water00.30 Pour to reach 200gr01.40 Pour to reach 225gr02.10 Finish—————others—————Brewing Recipes from ETC Roastery & Darat Coffee LabTemperature : 94 – 95⁰CDoze : 15 gramsGrind Size : Medium – […]
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September 7, 2021
Recipes and Details Sindangkerta Yellow Strawberry
Brewing Recipes from ETC Roastery Pour Over Temperature : 94⁰CDoze : 15 gramsGrind Size : Coarse (Commandante click 34)Water : Mineral Water (Aqua)Pouring Steps :00.00 Pour 45gr water01.00 Pour to reach 150gr02.00 Pour to reach 225gr03.00 Finish—————others—————Temperature : 96⁰CDoze : 13 gramsGrind Size : Coarse (Commandante click 34)Pouring Steps (1:18) :Pour 50gr water then start00.50 […]
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