is a produced by in . It has been processed using the method. In the cup we taste , and describe it´s character as In general, we use a ratio of for this coffee, and temperature around .
Rainaldi is a Dewevrei, Liberica produced by Rainaldi in Indonesia. It has been processed using the Anaerobic Natural, Thermal Shock method.
In the cup we taste Hydrangea Flower, Mulberry, Whipped Cream, and describe it´s character as complex
In general, we use a ratio of 14:1 for this coffee, and temperature around 92°.
| Weight | 0.2 g |
|---|---|
| Dimensions | 100 × 100 × 100 mm |
| origin | Indonesia |
| recipie_brew1temp | 89 |
| variety | Dewevrei, Liberica |
| recipie_brew1time | 00:00 |
| recipie_brewgrind | 5 |
| recipie_brew1water | 90 |
| recipie_brew2temp | 92 |
| recipie_brew2time | 01:00 |
| recipie_brew2water | 200 |
| recipie_brew3temp | 92 |
| recipie_brew3time | 02:00 |
| recipie_espgrind | 1.8 |
| recipie_brew3water | 280 |
| recipie_brewfinish | 4:00 |
| recipie_brewdose | 23 |
| recipie_espbrewweight | 35 |
| recipie_esppressure | 9 |
| recipie_esptime | 30 |
| producer | Rainaldi |
| tastingNotes | Hydrangea Flower, Mulberry, Whipped Cream |
| characteristics | complex |
| recipie_guideRatio | 14:1 |
| recipie_guideTemperature | 92° |
| recipie_brewer | Gina |
| recipie_espdose | 23 |
| recipie_brewnote | brew onto an ice cube |
| recipie_esppreinfusion | 10 |
| Weight | 1Kg [bulk], 200g [retail can], 40g [małpka] |
| process | Anaerobic Natural, Thermal Shock |
| recipie_przelewdose | 76 |
| recipie_przelewgrind | 10.5 |
| recipie_przelewwater | 9 |
