1. Heat Water- Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 195F. If not, bring the water to a boil then let cool for a moment before brewing.
2. Grind- Weigh out 20g of coffee, then grind to a medium-fine coarseness.
3. Brief/Pre-wet Filter- Place your dripper on top of the vessel you plan to brew into, and place a filter into the dripper. Pour hot water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the dripper and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.
4. Begin Brewing- Place your dripper and brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Pour 60g of water, then wait until your timer says 0:45 seconds.
5. Continue Brewing- Pour 110g of water and let drain. Then pour another 110g of water, this should leave you with a total brew weight of 280g and brew time of about 3:30.
6. Enjoy- Pour into your favorite pre-warmed mug and enjoy!

This week we're having some fun experimenting with ratios. So far on my brewing journey, I've realized that the biggest difference in flavor comes from manipulating the amount of coffee in my dose (specifically when it comes to percolation). I implore you to try these side by side and note the differences in the cup experiment and learn with us!

In this brew we went on the lower end of the SCA standards of proper brew ratios, with a 1:15. The flavor in the cup was bright, vibrant, and had some light florals. It was easy to distinguish the notes and as the brew cooled, I could pick up a subtle tartness in the finish. The mouthfeel was silky and light.  

1. Heat Water- Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 205F. If not, bring the water to a boil then let cool for a moment before brewing.
   
2. Grind- Weigh out 20g of coffee, and grind to a medium-fine coarseness.
3. Brief/Pre-wet-Filter- Place your dripper on top of the vessel you plan to brew into, and place a filter into the dripper. Pour hot water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the dripper and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.
4. Begin Brewing- Place your dripper and brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Pour 60g of water, then wait until your timer says 0:45 seconds.
5. Continue Brewing- Pour 160g of water and let drain. Then pour another 160g of water, this should leave you with a total brew weight of 380g and brew time of about 4:10.
6. Enjoy- Pour into your favorite pre-warmed mug and enjoy!

With this brew I did my typical approach for light-roasted coffees, which is try to extract as much as possible before being met with an unwanted astringency. This meant a big ratio of 1:19 and a water temp of 205F.

I was humbled by this recipe once I compared it to the 1:15 brew. I've always leaned towards the idea that when brewing light roasted coffees, you should aim for a high extraction. This was because light roasts are known to be harder to extract, but with Rosarios Altos, more extraction didn't mean better tasting coffee (at least for our palette).

Sure, this coffee was perceived as sweeter than the other, but the flavors were muddled together with a full, heavy mouthfeel. It was too complex and noticeably harder to pick up on flavor notes. It wasn't a bad brew by any menas, just not as enjoyable for us.