Coffee Log

• Bean: Pelican Rouge - Volant
• Water Temperature: 93°C
• Ratio: 1:15 — 16.7 gram and 250 ml water

• Blooming: 00:00 - 00:30 — 50 ml
• Second Pour: 00:30 - 01:30 — 150 ml
• Final Pour: 01:30 - 2:50 — 250 ml

---

Bean Characteristics

• Type: Arabica, light roast
• Tasting Notes: Floral bouquet, fruity tones, cardamom and coriander seed aromas
• Profile: Smooth body and balanced acidity

Recipe Effects on the Cup

• Extraction Dynamics: A water temperature of 93°C is at the optimum level to extract the delicate floral aromas and fruity acidity of light roast beans without inducing bitterness.
• Body Development: The 1:15 ratio supports the natural smooth body of the coffee. It reduces the watery sensation in the cup and creates a denser texture.
• Flavor Output: The total brew time of 2 minutes and 50 seconds alongside a three-stage pour ensures a balanced extraction. The resulting brew yields a clear, tea-like structure, a distinct fruity opening, and a clean finish featuring prominent cardamom notes.

• Bean: illy Medium Roast Arabica
• Water Temperature: 91 - 92°C
• Ratio: 1:2

• Dose: 18 grams
• Yield: 36 grams
• Time: 25 - 30 seconds

---

Bean Characteristics

• Type: Arabica, medium roast
• Tasting Notes: Caramel, orange blossom, and jasmine
• Profile: Balanced, smooth body with lingering sweetness

Machine and Extraction Dynamics

The characteristic mechanical pre-infusion of the Faema E61 brew group allows water to contact the coffee bed at low pressure. This mechanism minimizes channeling risks and supports the even extraction of the caramel sweetness inherent in the illy blend. A water temperature of 91 to 92°C is optimal for medium roast beans, preserving the jasmine and orange blossom notes without introducing bitterness from over-extraction.

Flavor Output

The 1:2 ratio maximizes the body structure typical of traditional Italian medium roasts. The extraction produces a pronounced caramel sweetness and a syrupy texture in the cup. The floral aromas balance the body, leaving a clean and lingering finish.

• Bean: Wayta Coffee - Los Sauces Pink Bourbon
• Water Temperature: 94°C
• Ratio: 1:15 — 15 grams and 225 ml water

• Blooming: 00:00 - 00:30 — 45 ml
• Second Pour: 00:30 - 01:00 — 120 ml
• Third Pour: 01:00 - 01:30 — 180 ml
• Final Pour: 01:30 - 02:30 — 225 ml

---

Bean Characteristics

• Type: Arabica (Pink Bourbon), anaerobic fermentation
• Tasting Notes: Redcurrant, sour cherry, red plum, hibiscus
• Profile: Syrupy body, complex acidity, and a vibrant finish

Recipe Effects on the Cup

• Extraction Dynamics: A water temperature of 94°C provides the necessary thermal energy to efficiently extract the dense, complex flavor compounds characteristic of anaerobically fermented beans without causing under-extraction.
• Body Development: The 1:15 ratio maximizes the concentrated nature of the brew, amplifying the naturally syrupy body produced by the anaerobic process and resulting in a structured, heavy mouthfeel.
• Flavor Output: The four-stage pour sequence over approximately 2 minutes and 30 seconds maintains a high and stable extraction rate. This method highlights the distinct tropical fruit notes and complex acidity while balancing the intense, sweet fermented characteristics of the bean.

• Bean: Colombia Bella Vista Caturra Honey
• Water Temperature: 92°C - 93°C
• Ratio: 1:15.6 — 16 gram and 250 ml water

• Blooming: 00:00 - 00:40 — 50 ml
• Second Pour: 00:40 - 01:15 — 150 ml
• Final Pour: 01:15 - 02:45 — 250 ml

---

Bean Characteristics

• Type: Arabica (Caturra), Honey process
• Tasting Notes: Stone fruit, honey, milk chocolate, and subtle citrus aromas
• Profile: Syrupy body and bright, balanced acidity

Recipe Effects on the Cup

• Extraction Dynamics: A water temperature of 92°C to 93°C is at the optimum level to extract the natural sweetness and complex fruit notes of the Honey process without over extracting or inducing bitterness.
• Body Development: The 1:15.6 ratio supports the syrupy body inherent to Honey processed coffees. It creates a balanced, structured mouthfeel and enhances the tactile experience.
• Flavor Output: The total brew time of 2 minutes and 45 seconds alongside a three stage pour ensures a balanced extraction. The resulting brew yields a clean cup with pronounced honey sweetness, clear fruit notes, and a smooth, lingering finish.