Pablo & Rusty's · Sydney · Australia
Piendamo SO Pourtables
Tasting notes: hibiscus, plum, kiwi
A " flavour architect" and "fermentation futurist," Wilton Benitez leverages his chemical engineering background to apply scientific methodologies to coffee processing. Inspired by industries like wine and beer, he meticulously controls variables such as sugar content and pH.
- Process
- Washed
- Origin
- Colombia
- Altitude
- 1750 m
- Price
- A$13.50 (≈ ₹783) / 96 g
- Roasted in
- Sydney, Australia
- Format
- Drip bags
- Stock
- In stock
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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