Colombia Huila Pitalito El Tiple Excelso

Pour Over

1. Grind: Medium‑fine (like table salt).

2. Ratio: 1:16 (e.g., 20 g coffee to 320 ml water).

3. Brew:

   • Preheat vessel and filter.

   • Bloom 20–30 s with double dose.

   • Pour in stages, increasing water flow to 300 ml over ~2–3 min.

4. Temperature: 92–96 °C (200–205 °F).

5. Result: Clear, sweet, with bright acidity and chocolate/fruit notes.

Espresso method

• Grind: Fine.

• Ratio: 1:2 (e.g., 20 g coffee to 40 g yield).

• Dose: 18–20 g, 25–30 s extraction.

• Temperature: 90–94 °C.

• Result: Full‑bodied, chocolate‑caramel with balanced acidity.