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Tarrazú Anaerobic Caturra French Press coffee recipe

Tarrazú & West Valley, Costa Rica

George Howell Coffee

Tarrazú Anaerobic Caturra French Press

Golden raisin and caramel with a smooth, honeyed mouthfeel.

Beginner

Brew Method

French Press

Ratio

1:15

Brew Time

4:00

Roast Level

Light-Medium

Compatible Devices

Manual

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Coffee

Tarrazú Anaerobic Caturra

Farm

Finca La Pastora

Producer

La Pastora Estate

Variety

Caturra

Process

Anaerobic Natural

Brewing Details

Device

Clever Dripper

Grinder

Ceado E37S

Grind Size

Coarse

Filter

Cloth

Water Recipe

Empire Blend

Water Temp

94°C

Pour Structure

Pour 1420gat 0:00— Add all the water at once and steep for the full brew time.

Results

Beverage Weight

378g

TDS

1.3%

Extraction

22.5%

Sweetness

6/10

Acidity

6/10

Body

7/10

Daily BrewSweetClean

Instructions

Grind 28g of coffee on the Ceado E37S to a coarse consistency. Heat water to 94°C using Empire Blend, then brew with the pour structure below. Serve immediately for the best aromatics.

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