Woods Brazilian Coffee Arara 250 grams

Brazilian Arara: Fruity by nature not infusion. Breed: Catuai & Arara. Processing: Dried (Natural). Region: Carmo de Minas. Altitude: 1600 meters. Cup impressions: White chocolate, caramel, vanilla, brown sugar, yellow fruits. Coffee preparation guide – WOODSV60 hot: Coffee amount: 20 g (strong) / 18 g (light). Quantity: 230 ml (one cup). Brewing time: 3–4 minutes. Method: Use medium grind coffee, rinse the filter, add coffee, wet with 40 g water at 93°C for 30 seconds, then pour gradually until 260 g water, and stir gently. V60 cold: Coffee amount: 25 g (strong) / 20 g (light). Quantity: 300 g (one cup). Brewing time: 2:30–3 minutes. Method: Rinse the filter, add 180 g ice, then coffee, wet with 40 g water at 93°C for 30 seconds, then pour until 160 g water, and stir gently. Espresso: Coffee amount: 18 g. Yield: 36 g. Extraction time: 30–33 seconds. Grind size: Espresso (200–400 microns). Temperature: 93°C. Pressure: 9 bar. Water type: Contains 50–100 parts per million of magnesium and calcium. Method: Use espresso-specific coffee ground finely and evenly, set machine to 93° and 9 bar, extract for 30–33 seconds to get 36 g.