Brewing with Bianka & Sabreen, Cute Coffee

We love people, we love coffee, we love farmers, we love sharing higher frequencies, we love uplifting one other, we love truth, we love creativity, we love you. We share all this love through our company Cute Coffee. We focus on friendship trade of green coffee from farmers that become our friends and family. We roast coffee to order and put presents in each bag. We pray we get to share our Cute Coffee adventures with you oh so soon! Many Blessings... BiankA & SabreeN

IG: @ilovecutecoffee

Brewing with Bianka & Sabreen

Servings

297.5ml

COFFEE

NaBlessed & Sanctified, La Real Expedición Botánical, Colombia, Anoxic Natural

Roasted by CutE CoffeE, Bay Area, CA

This coffee is from Ana Mustafá of La Real Expedición Botánical. It is called Nablus after the town Ana's grandfather came from in Palestine. We are calling it "NaBlessed & Sanctified." We will be releasing it next month! Umeshiso said it taste like Pineapple Nectar!

BREW FORMULA

Ratio: 1:14.72 (22.2g coffee: 327g water)

Medium-Fine (15 on Baratza Encore that has been calibrated to the finest setting)

Water Temp: 200 F

Author:

Bianka & Sabreen

Ingredients

22 .2 gram coffee, NaBlessed & Sanctified, La Real Expedición Botánical, Colombia, Anoxic Natural roasted by Cute Coffee
Small Origami dripper
Conical filter and Third Wave Water
Kettle for boiling water
Gooseneck kettle for pouring
Scale with Timer
Grinder
Glass decanter/mug (to brew into)

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Directions

First we prepared the water. We filled up our kettle to the max and put the packet of 3rd wave water in. We stirred the water and then started heating the kettle.

Image of First we prepared the water. We filled up our kettle...

While the water was heating we ground our coffee, had some sips of water, and threw the ball around a few times for our dog :)

Image of While the water was heating we ground our coffee, had...

When the water was heated we filled our gooseneck kettle with the boiled water. Then we placed our thermometer into the water. Once we reached our desired temperature (200 F) we placed our conical filter into the Origami dripper and wet the filter with the hot water.

Image of When the water was heated we filled our gooseneck kettle...

We then dropped our ground coffee in the filter and gently shook the Origami to even out the brew bed. Then we began our first pour to 60grams for a 45 second bloom.