No products in the cart.
AED 85.00
An experimental natural from Reza Nurullah's best Prau lots, with green apple, watermelon and violet.
Coffee Expression
Green apple and watermelon, crisp and juicy, with violet on the nose and a nougat sweetness underneath.
Producer
Produced by Reza Nurullah on Mount Prau, Central Java.
Coffee Details
Producer: Reza Nurullah
Region: Mount Prau, Temanggung, Central Java
Altitude: 1,400 to 1,500 masl
Varietal: Typica, Line S, Kartika
Process: Experimental natural
The Story
The same mountain and the same varieties as the washed Prau, dried whole in the cherry. Side by side they show what drying in the fruit does: the tea turns to melon, and the florals move from jasmine to violet.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Direct Trade |
| Origin | Indonesia |
| Farm | Temanggung |
| Flavor Notes | Green Apple, Nougat, Violet, Watermelon |
| Main Cup Profile | Floral, Fruity |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.