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EN Classic Guatemala
Experiments
I adjust the grind time and grind size to match the recommended coffee-in and coffee-out ratios suggested by the baristas for this particular coffee. After that, I balance these variables to replicate the distinct espresso flavor I experience at the café. Additionally, I measured the TDS (Total Dissolved Solids) immediately after ordering an espresso to ensure I’m working with accurate data for fine-tuning the extraction.
Beans Parameters
Brandingsniveaus: Medium branding
Hoogtes: Hoge hoogte
Smaakprofielen: Chocolade/Karamel
Verwerkingsmethoden: Gewassen
Roasted: 2 weeks ago after package opened
Barista Recommendation
For this specific coffee, the barista at Rum Baba recommended:
• Coffee-in (Dose): 22 grams
• Coffee-out (Yield): 40 grams
• Extraction Time: 32 seconds
I also measured the TDS and got 10.2%.
Grinder Adjustment
Below are the adjustments I made to my grinder settings in an effort to achieve numbers similar to the café’s recommendations. I also included my subjective evaluations of each espresso shot, aiming to closely replicate the flavor profile experienced at the coffee shop.
| Time | Grind | In | Out | Ratio | TDS | Shot |
|---|---|---|---|---|---|---|
| 10 sec | 14 | 18 g | 36 g | 1:2 | 9,1% | Sour |
Best Grinder Settings
After ten attempts at dialing in the parameters, I finally arrived at the best results. Each round of adjustments brought me closer to the café’s flavor profile, and now my shots closely resemble the taste I’ve been aiming for.
- Grind time: 10 sec
- Grind size: 14
Koffiebars met Classic Guatemala
Rum Baba Oost
In het hart van Amsterdam-Oost vind je Rum Baba op een rustig hoekje van de Pretoriusstraat, een verademing buiten de stadsdrukte. De heldere vloeren, grote ramen en speels interieur zorgen voor een gezellige buurtambiance. Op zonnige dagen komen locals en bezoekers samen buiten, genietend van een ontspannen, onmiskenbaar Amsterdams sfeertje.
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