Coffee Collective
Apaneca Pacamara Lot Pour Over
Toasted pecan and brown sugar with a mellow, sweet finish.
Brew Method
Pour Over
Ratio
1:16
Brew Time
3:20
Roast Level
Medium Roast
Compatible Devices
Coffee
Coffee
Apaneca Pacamara Lot
Farm
Finca Kilimanjaro
Producer
Kilimanjaro Estate
Variety
Pacamara
Process
Natural
Brewing Details
Device
Hario Switch
Grinder
Niche Zero
Grind Size
Medium-Fine
Filter
Metal
Water Recipe
Rao's Recipe
Water Temp
93°C
Pour Structure
- Pour 140gat 0:00— Bloom and saturate all the grounds evenly.
- Pour 2112gat 0:35— First pour in slow, controlled circles.
- Pour 398gat 1:15— Second pour, maintaining a steady water level.
- Pour 470gat 2:00— Final pour to reach the target weight.
Results
Beverage Weight
288g
TDS
1.39%
Extraction
18.4%
Sweetness
7/10
Acidity
6/10
Body
5/10
Instructions
Grind 20g of coffee on the Niche Zero to a medium-fine consistency. Heat water to 93°C using Rao's Recipe, then brew with the pour structure below. Serve immediately for the best aromatics.
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