Tim Wendelboe
Gisenyi Cooperative Lot Cold Brew
Red plum and green apple with a bright, clean acidity.
Brew Method
Cold Brew
Ratio
1:10
Brew Time
18 hr
Roast Level
Light Roast
Compatible Devices
Coffee
Coffee
Gisenyi Cooperative Lot
Farm
Gisenyi Washing Station
Producer
Gisenyi Farmers Cooperative
Variety
Bourbon
Process
Washed
Brewing Details
Device
Cold Brew Dripper
Grinder
Weber Workshops EG-1
Grind Size
Coarse
Filter
Paper (Bleached)
Water Recipe
Third Wave Water - Cold Brew
Water Temp
20°C
Pour Structure
- Pour 11050gat 0:00— Add all the water at once and steep for the full brew time.
Results
Beverage Weight
892.5g
TDS
1.59%
Extraction
19.9%
Sweetness
7/10
Acidity
8/10
Body
6/10
Instructions
Grind 105g of coffee on the Weber Workshops EG-1 to a coarse consistency. Heat water to 20°C using Third Wave Water - Cold Brew, then brew with the pour structure below. Serve immediately for the best aromatics.
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