Day 9 - Coffee Advent Calendar 2022

A coffee developed by carbonic maceration

Say hello to JAVA Roasters for this 9 day, a Toronto roaster that has recently joined our partners. JAVA is two women, Leah and Kay, with a philosophy of respect for people, coffee and the land.

Carbonic maceration is a process that is more associated with the wine world, but is increasingly emerging in the coffee world. If you want to learn more about the process, you can read this article that we produced and which dissects the most known methods .

Finally, this coffee from Brazil is the product of a woman, Luiza Oliveira Macedo, which went without saying with JAVA which is displayed as "cool coffee roastery run on girl power". Note that this one has been roasted for espresso, so will have a little more body in the filter.

In espresso

Ratio 1 to 2. If you have an 18g portafilter for the double espresso, you will need to reach 36g of liquid ideally in 28 to 32 seconds.

In filter

Quantity: 20g ground coffee (sugar bean size) / 320 ml cup

  • The bloom: start by pouring 80 g of water for the first 45 seconds to release the CO2 contained in the grain and the volatile aromatic compounds;
  • Then, pour in a circular motion from the inside outwards 120 g water for another 45 seconds;
  • Wait 1 minute 30 seconds;
  • We finish with a last sequence of 120 g of water for a total infusion time of 3 minutes 30 seconds.

    • In summary

    Cherry jelly, black tea and cinnamon toast

    Variety: Mundo Nuvo
    Process: Natural, carbonic maceration
    Origin: Brazil
    Region: Minas Gerais
    Roast profile: Medium

    Until tomorrow!

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