Pachuj Plum Strawberry - Halfwit Coffee's Guatemala Pachuj Extraction Video & Review

New Single Origin from Halfwit Coffee!!

BEAN SPECIFICATIONS


  • Roaster: Halfwit Coffee

  • Coffee: Guatemala Pachuj

  • Type: Single Origin

  • Roast: Medium

  • Origin: Guatemala

  • Region: Atitlan

  • Farmer: Andres Fahsen

  • Producer: Finca Santo Tomas Pachuj

  • Processing: Washed

  • Varieties: Caturra, Catuai, Bourbon

  • Elevation: 4,330 - 5,250 ft.

  • Flavors: Cacao Nib, Strawberry, Plum

TEST RESULTS


It's been awhile since I've had a good Guatemalan, and once again Halfwit has cracked the case. Guatemalan coffee is all about balance. This Guatemalan is specifically all about balancing the deep chocolate cocao nibs, and the fruity strawberry plum notes. On the over extracted side the chocolate becomes over powering, and on the under extracted side the strawberry and plum notes come off sour like unripe fruit. Once you get things dialed in properly this coffee really comes alive. I prefer a more fruit forward acidic cup, so I brought my temp down to 198F.

EXTRACTIONS SPECS


Espresso

  • Basket: 16/20g IMS Precision

  • Weight In: 18.5 grams

  • Weight Out: 36 grams

  • Niche Zero Grind Setting: 8

  • Temp: 198F

  • Extraction Time: 30 sec


Stagg X Brewer

  • Weight In: 25 grams

  • Weight Out: 390 grams

  • Niche Zero Grind Setting: 70

  • Temp: 198F

  • George Howell Kalita Wave Method

  • Very Very Gentle Pours

  • Bloom Pour: 65g in 0:00 - 0:15

  • Pause: 0:15 - 0:30

  • 2nd Pour: 65g to 135g in 0:30 - 0:45

  • Pause: 0:45 - 1:00

  • 3rd Pour: 135g to 195g in 1:00 - 1:15

  • Pause: 1:15 - 1:30

  • 4th Pour: 195g to 260g in 1:30 - 1:45

  • Pause: 1:45 - 2:00

  • 5th Pour: 260g to 325g in 2:00 - 2:15

  • Pause: 2:15 - 2:30

  • 6th Pour: 325g to 390g in 2:30 - 2:45

  • Drawdown: 2:45 - 3:30

PRESSURE PROFILING NOTES

Breville Dual Boiler 920XL "Slayer Mod"


  • Valve cracked open about 2mm

  • 0 bars to 3-4 bars in about 15 seconds

  • Close valve a little as coffee starts to bead out

  • Hold between 3-4 bars for 5-6 seconds as the shot forms

  • Open the valve all the way and bring pressure to 9 bars

  • Around the 20 second mark, close the valve slightly to compensate for puck erosion to about 8.5 bars

  • Close valve as shot time reaches about 30 seconds, and weight is about 36 grams

If you're interested in this coffee please click the photo below and pick up a bag or two!


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COFFEE EQUIPMENT & TOOLS








  • Barista Space Adjustable Tamping Station: https://www.baristaspace.com/products/tamping-station-polished-aluminium-baristaspace

















FILM EQUIPMENT









FILM SETTINGS

  • S: 1/4000

  • F: 4

  • ISO: 800

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