Brewing Recipes from ETC Roastery

Pour Over

Temperature : 94⁰C
Doze : 15 grams
Grind Size : Coarse (Commandante click 34)
Water : Mineral Water (Aqua)
Pouring Steps :
00.00 Pour 45gr water
01.00 Pour to reach 150gr
02.00 Pour to reach 225gr
03.00 Finish
—————others—————
Temperature : 96⁰C
Doze : 13 grams
Grind Size : Coarse (Commandante click 34)
Pouring Steps (1:18) :
Pour 50gr water then start
00.50 Pour to reach 156gr
01.50 Pour to reach 234gr
02.10 Finish
Wait until 4 minutes. Enjoy.
Clean cup, sweet finish.
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Arabica
Origin: Mount Halu, West Java
Altitude: 1500 MASL
Varietal: Sigararutang
Process: Wine

Taste Note : Strawberry, Lime, Orange, Black Cherry, Milk Chocolate, Red Plums

Story : Picked and processed From Halu Mountain West Java, the coffee explodes with taste that reminds us of ripe tropical fruits like pineapples and ripe peach. Additionally, We’d like to experiment with this coffee and to push the potential of the coffee further. And in this coffee, our roaster have developed a roast profile to pull charateristics that are rare for this process : Peppermint.

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