Sandalkad

Recipe

Our first 100% fine robusta!
The perfect coffee to give robusta a second chance.

Prominent tasting notes: Deep and sweet fragrance of chocolate and mature red fruits.
It is robust in body, smooth to the tongue and has a rich and lingering aftertaste.

Notes on this coffee:
Elevation: 1000 msl
Processing Method: Washed C x R
Roast Level: City Roast / Medium

Here’s our customised recipe for these fine beans:

Tools:
V60
V60 original filters
Decanter
Grinder
Kettle
Scale
Timer
Serving cup

Ingredients:
15g Sandalkad beans
270ml filtered water

Ratio:
1:18

Plan of Action:
→ Grind the coffee beans to a medium coarse (1100 microns).
→ Meanwhile, set your 270 ml of water to heat. It should reach 93ºC / 199ºF.
→ Pre-wash the V60 filter, with some warm water. Throw that water out into the sink. Then add your ground coffee. Set your V60, now with the clean filter holding the grounds, on the scale, so you can pour with precision.
→ First pour: Start your timer. You are now at 00:00.
Slowly pour in 90ml of your 93º water over the coffee in gentle, concentric circles.
→ Let the coffee bloom.
→ Second pour: You are now at 00:30.
Pour another 90ml of water with the same hand movement as before. (now you’ve poured 270ml) You are now at 01:00.
→ 01:00 – 01:30 let the water percolate through the grounds.
→ Pour 50% of the brew into a pre-warmed cup. (if the cup is cold the coffee will instantly get colder.)
→ Sip and savour. Discover the balance, acidity, sweetness and aftertaste.
→ Drink the other half of the brew once it’s rested for about 2 minutes. Notice if by letting it sit a little, the notes are enhanced or changed! Did you get any of the tasting notes stated? Did you taste others? Enjoy the sensorial experience!