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Primary - Potts Point - Drop Coffee

Primary - Potts Point

Welcome to Primary, a tiny roasters and cafe out of Potts point doing great things. Their simple style put the emphasis on the coffee which by the way, is delicious.

In addition to running drop, I’ve been doing a research thesis on coffee extraction. Last week I submitted my progress report with some findings I thought some of you might find interesting. First off, some preliminary information. Total Dissolved Solids (TDS) is a measure roasters and baristas use to see how much of the coffee is actually extracted during brewing. It is measured as a percentage of the dry mass of coffee brewed called the dose. It is generally considered that there is a high correlation between TDS and how good the coffee tastes. If you’re able to control TDS, you should be able to make much better coffee. However, coffee is still very much an art and there are no models for doing such. Thats what I’m trying to create.

A few weeks ago a ran a series of experiments to test this, comparing 6 different input variables and TDS. Here are the results:

The great thing is, even with the data in this raw state, we can still use it to improve our coffee! Take a look at coffee age for an example. There is a large difference in TDS between 2 day and 14 day old coffee. This suggests that if we wait a couple of weeks after roasting, our coffee will taste better that straight out of the roaster.

Enjoy your coffee! And maybe play around a little and try and make it a tiny bit better. :)

 
 

Seasonal Espresso

 

1/2: Meridiano AA, Colombia
1/2: West Arsi, Ethiopia

Roast date - 10/11/2021

Variety - Multiple

Process - Washed

Flavour notes - Honeycomb, 70% Chocolate, Warm peaches

 

Roast date - 10/11/2021

Variety - Multiple

Process - Washed

Flavour notes - Dulce de leche, Milk chocolate

 

Roast date - 10/11/2021

Altitude - 1700 masl

Variety - Pacamara

Process - Washed

Flavour notes - Poached pear, Stewed strawberries

 

Roast date - 10/11/2021

Altitude - 1700 masl

Variety - SL28, SL34

Process - Washed

Flavour notes - Fresh blueberries, orange

 

Recipes

Espresso - 9 bar

Brew ratio - 1:2.5 (dry coffee : espresso liquid)

Temp - 93.5 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time

 

Espresso - 6 bar

Brew ratio - 1:2.8 (dry coffee : espresso liquid)

Temp - 93.5 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time

 

Pourover

Temp - off the boil

Ratio - 1:18 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:17 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1-17 (dry coffee : water)

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