Colombia Tolima Ground for Cafetiere 500 g

Description

Our Planadas lot from Tolima, taken a step darker than the filter roast and ground coarse for immersion. A coarse grind is what keeps a cafetiere from going muddy: larger particles, less silt through the mesh, a cleaner last mouthful.

Medium-dark brings caramel and cocoa forward and drops the acidity, which suits a four-minute steep. It is also the right grind for a cold brew jug if you want one, at 80 g per litre and twelve hours in the fridge.

Method: 30 g per 500 ml, water just off the boil, stir at 30 seconds, break the crust and skim at four minutes, then plunge slowly and decant. Coffee left standing on the grounds keeps extracting and turns bitter.

Ground, 500 g, valve bag with the roast date on the back.