Kafeido · Gurugram
Ratnagiri Estate - Naturals, Anaerobic Thermal Shock - Medium Roast
A process where coffee cherries undergo an oxygen-deprived fermentation, followed by a rapid temperature change. This sudden shock seals the pores of the coffee bean, locking in the unique flavors and aromas.
- Roast
- Medium
- Process
- Anaerobic, Natural
- Origin
- Ratnagiri Estate, Chikmagalur, India
- Altitude
- 1400 m
- Variety
- Catuai
- Price
- ₹999 / 150 g
- Per 100 g
- ₹666
- Format
- Beans or ground
- Stock
- In stock
Estate: Ratnagiri Estate
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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