Batch 0214 · Roast log
Every bag ships with its curve
We roast on Tuesday and Friday and log every batch by hand: charge, turning point, first crack, drop. The curve is printed on the bag, so you can see why this week’s El Mirador tastes of red grape and panela, not of smoke.
10:24
Drop
207 °C
Drop temperature
16.7%
Development
El Mirador · Huila, Colombia
Cupped
87.5
Six lots this week. Each one gets its own curve, stopped where its sweetness peaks, not at a house colour.
Brew guides
Four ways to make it at home
V60 pour-over
Ratio
1:16.7
Coffee
15 g
Water
250 g
Temp
93 °C
Time
3:00
Medium-fine, like table salt
Rinse the paper. Bloom with 40 g of water for 40 seconds. Pour in slow circles to 150 g by 1:15, then to 250 g by 1:45. Let it drain; aim to finish near 3:00.
Best with
Tibebu, Rugali
AeroPress
Ratio
1:14.7
Coffee
15 g
Water
220 g
Temp
85 °C
Time
2:00
Medium-fine
Add coffee and all the water, stir three times, fit the plunger to stop dripping. At 1:30 swirl gently, then press slowly for 30 seconds.
Best with
El Mirador, Mutheka
French press
Ratio
1:16.7
Coffee
30 g
Water
500 g
Temp
94 °C
Time
4:00
Coarse, like sea salt
Pour all the water, wait 4 minutes, then break the crust and skim the foam. Press only to the surface of the coffee and pour straight away.
Best with
Santa Ilda, La Tercera
Espresso
Ratio
1:2.1
Coffee
18 g in
Water
38 g out
Temp
93 °C
Time
28-32 s
Fine; adjust until the time lands
Level and tamp evenly. Start the shot and stop at 38 g. Too sour or fast: grind finer. Too bitter or slow: grind coarser.
Best with
Santa Ilda, La Tercera
Cupping, Thursdays at five
Free, 8 seats
Taste next week’s lots before we roast them. Six bowls, a spoon each, and the roaster who will stop the drum. Bring questions about your grinder.
When
Thursday, 17:00 to 17:45
Where
The roastery floor, Tannery Lane
Cost
Free. Book so we set a bowl