Strawberry Papaya Splash! Stamp Act Coffee - Banko Gotiti Extraction & Review

Stamp Act Coffee - Banko Gotiti Yirgacheffe Ethiopia - Natural

BEAN SPECIFICATIONS


  • Roaster: Stamp Act Coffee

  • Coffee: Banko Gotiti

  • Type: Single Origin

  • Roast: Light

  • Espressso Vision: 27 Light

  • Origin: Ethiopia

  • Region: Yirgacheffe

  • Varieties: Dega

  • Elevation: 2,000 - 2,300 MASL

  • Process: Sun-dried on raised beds for 22 days

  • Flavors: Papaya, Dried Strawberry, Clementine

TEST RESULTS


Stamp Act Coffee did a great job with this one! The fruity combination of Strawberry, Papaya, and Clementine blends together perfectly. I typically don't like to add milk to my espresso but this coffee really shines with milk. It has a sweet and rich body that when milk is added reminds me of the Strawberry Milk in the small paper cartons I used to drink when I was a kid. The Papaya and Clementine are more prominent in a straight espresso or an Americano. This coffee was equally great as a pour over. I went back and forth between the Fellow Stagg X and the Origami Dripper with CAFEC Light Roast Filters and both tasted great. I ultimately preferred the Origami Dripper. Those CAFEC Light Roast Filters are the best.

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EXTRACTIONS SPECS


Espresso

  • Basket: 16/20g IMS Precision

  • Weight In: 18.5 grams

  • Weight Out: 34-36 grams

  • Niche Zero Grind Setting: 8

  • Temp: 198F

  • Extraction Time: 30 sec


V60

  • Weight In: 25 grams

  • Kubomi

  • Weight Out: 400 grams

  • Fellow Ode Grinder w/ SSP Burrs: 6

  • Temp: 212F

  • Bloom Pour: 60g in 0:00 - 0:10

  • Bloom: 0:10 - 0:30

  • Light Stir with Glass Rod

  • 2nd Pour: 60g to 230g in 0:30 - 1:15

  • Swirl

  • Drawdown: 1:15 - 3:30

See The Real Sprometheus "Damn Fine Tutorial - My Hybrid V60 Technique" for details..

https://youtu.be/Vd7O_ET0aqE

PRESSURE PROFILING NOTES

Breville Dual Boiler 920XL "Slayer Mod"


  • Valve cracked open about 2mm

  • 0 bars to 4-5 bars in about 15 seconds

  • Close valve a little as coffee starts to bead out

  • Hold between 4-5 bars for 4-6 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 34-36 grams

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


EXCLUSIVE CONTENT

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COFFEE EQUIPMENT & TOOLS
























FILM EQUIPMENT









FILM SETTINGS

  • S: 1/4000

  • F: 4

  • ISO: 800




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