Date | Roaster | Location | Parameters | Links | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|
April 2017 | Tim Wendleboe | Olso, Norway |
Ratio:
1:2 In: 20g Out: 40g Time: 30s |
1:2 | 20g | 40g | 30s | Finca Tamana | |||
May 2017 | Toby's Estate | Brooklyn, NY |
Ratio:
1:1.75 In: 18g Out: 32- 40g Time: 27s |
1:1.75 | 18g | 32- 40g | 27s | Bedford Blend | |||
June 2017 | Madcap Coffee | Grand Rapids, MI |
Ratio:
1:1.84 In: 18.5g Out: 34g Time (inc 5s pre-infusion): 32s Time (w/o pre-infusion): 26 - 30s |
1:1.84 | 18.5g | 34g | 32s | 26 - 30s | Third Coast Espresso | ||
July 2017 | Four Barrel Coffee | San Francisco, CA |
Ratio:
1:1.5 In: 18.5 - 20.5g Out: 27 - 31g Time: 26 - 31s |
1:1.5 | 18.5 - 20.5g | 27 - 31g | 26 - 31s | Friendo Blendo + Ethiopia Bulga | |||
August 2017 | Coffee Supreme | New Zealand, Australia, Japan |
Ratio:
1:2 (or so) In: 18-19g Out: 35-45g Time: 26-32 seconds Pressure: 9 bar Temperature: 201 F |
1:2 (or so) | 18-19g | 35-45g | 26-32 seconds | 9 bar | 201 F | Supreme Blend | |
September 2017 | Olympia Coffee | Olympia, WA |
Coffee 1:
Big Truck Blend Ratio: 1:2 In: 18g Out: 36g Time: 25-30 seconds Temperature: 200 F Basket Size: 17g |
Big Truck Blend | 1:2 | 18g | 36g | 25-30 seconds | 200 F | 17g | |
--- | --- | --- |
Coffee 2:
Sweetheart Espresso Ratio: 1:2.5 In: 17g Out: 43g Time: 25-30 seconds Temperature: 200 F Basket Size: 17g |
Sweetheart Espresso | 1:2.5 | 17g | 43g | 25-30 seconds | 200 F | 17g | Big Tuck & Sweetheart |
October 2017 | Belleville Brûlerie | Paris, France |
Coffee 1:
La Fontaine Ratio: 1:2.2 In: 14.5g Out: 32g Time: 25-27 seconds Pressure: 6 bar Temperature: 201 F |
La Fontaine | 1:2.2 | 14.5g | 32g | 25-27 seconds | 6 bar | 201 F | |
--- | --- | --- |
Coffee 2:
Chateau Belleville Ratio: 1:4 In: 16.5g Out: 64g Time: 23-26 seconds Pressure: 6 bar Temperature: 201 F |
Chateau Belleville | 1:4 | 16.5g | 64g | 23-26 seconds | 6 bar | 201 F | La Fontaine & Belleville |
November 2017 | Quills Coffee | Louisville, KY |
Coffee 1:
Guatemala Huehuetenango Ratio: 1:2.2 In: 19g Out: 42g Time: 28-30 seconds Temperature: 201 F |
Guatemala Huehuetenango | 1:2.2 | 19g | 42g | 28-30 seconds | 201 F | ||
--- | --- | --- |
Coffee 2:
Blacksmith Ratio: 1:2.2 In: 19.5g Out: 41-42g Time: 28 seconds Temperature: 202 F |
Blacksmith | 1:2.2 | 19.5g | 41-42g | 28 seconds | 202 F | Huehuetenango & Blacksmith |