Rwanda Anaerobic

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.

Barista Recommendation

For this specific coffee, the barista 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

Cafecito

Beans Parameters

Origins: Kamembe, RWANDA

Altitudes: High-Altitude Coffee

Flavor profiles: Chocolade/Karamel, Fruitig/Besachtig

Processing methods: Experimental

Coffee Machine Settings

Temperatuur: 93 °C

Pre-infusion: 2 sec

Pressure: 9 bar

pH: 8.8

Results

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 de Bonen

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