DRYING PADDOCKS – Filter Roast (Roast: Medium-Light ❸+⅔) 🌱New Crop🌱

From $14.00

ROAST LEVEL: Medium Light(❸+⅔)

ROASTED COLOR: #51(Agtron)

WEIGHT LOSS: 14.5%

Drying Paddocks is designed for any brew method.

NOTES / BODY: Sweet – Bright – Fruity – Balanced

IN THE CUP: Winey, Sweet, Juicy, Fruity Aroma, Soft Caramel, Ripe Fruit, Medium-Light Body

FLAVOUR: Peach, Cranberry, Vanilla, Tea-rose, Clover Honey, Dark Berry, Grape, Chocolate

 

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Description

Roasted Every Monday and Tuesday

This coffee is Medium-Light Roast Blend  and designed for any brew method. This is our most complex in terms of blend and contains a range of origins, varietals, processing methods. Big sweetness, sparkling acidity and creamy texture were all agreed upon. And of course, a blend that black and white coffee drinkers could happily and equally appreciate.

Featuring of Coffees from Ethiopia and Costa Rica and Colombia 

  • Origin / Region  : Ethiopia Yirgacheffe or Sidamo , Costa Rica Tarrazu, Colombia Huila
  • Farmer: Small-holder Farmers
  • Crop: 2024
  • Processing: Washed, Natural, Semi-Washed and sun-dried
  • Roasting Profile: Espresso / Filter
  • Flavour of Ethiopia: Peach, Nectarine, Tea-rose
  • Flavour of Costa Rica: Cranberry, Vanilla, Tangelo, Clover Honey, Dark Chocolate
  • Flavour of Colombia: Dark Berry, Green Apple, Lime, Grape, Spice, Brown Sugar

For a Lucas Brew Recipe – try this.

Black

  • Dose: 18g
  • Brew weight: 40g
  • Brew time: 25-30 seconds

White

  • Dose: 18.5g
  • Brew weight: 22-27g
  • Brew time: 25-30 seconds

 

For Americano lovers.

  • HOT: Hot water 200g + Espresso 36g
  • ICED: Water 130g + Espresso 36g + Ice

 

FILTER COFFEE BREW GUIDE

Brewing Ratios – 1:17 (SCAA’s Golden Ratio)
Water 250ml 500ml 750ml 1L 1.25L 2L
Coffee 15g 30g 45g 60g 90g 120g
  • AeroPress: 14g Coffee – 200g Water(96’C) – Brew Time: 2 mins
  • Hario V60: 18g Coffee – 300g Water(94’C) – Brew Time: 2:30-3 mins
  • Plunger: 20g Coffee – 330g Water(96’C) – Brew Time: 5 mins
Grind Settings
Fine  Like Flour, best suited for Espresso and Stovetop
Medium  Like Table Salt, generally suited to Paper Filters – AeroPress and V60
Coarse  Like Raw Sugar, generally suited to Mesh Filters – Plunger
  • Tips: Grind finer if the coffee tastes too acidic – Grind coarser if it is too bitter

 

Lucas Coffee’s Roast Level

Roast Level Discharged Bean Temperature Point of Roasting Phase In the Cup

Medium-Light

201’C – 204’C

Last Stage of 1st Crack

Acidic, Winey, Sweet, Juicy, Floral, Fruity Aroma, Light Body

Medium

205’C – 210’C

Within 1 minute after 1st Crack finished

Soft Caramel, Ripe Fruit, Characteristics can be well preserved. Medium-Light Body

Medium-Dark / Dark-Medium

211’C – 214’C

Between 1 and 2 minutes after 1st Crack finished, just before 2nd Crack begins

Moderate Acidity, Sweet and Mellow Caramels, Balanced Medium Body

Dark

215’C – 218’C

Between just after 2nd Crack begins and Early moments of 2nd Crack

Bitter Sweet, Chocolate, Nutty, Spicy, Heavy-Syrupy Body

Vienna

220’C

Middle of 2nd Crack

More Bitter Sweet, Caramel, Acidity Muted, Smoky, Light Surface Oil, Heavy Body

 

* We find our Espresso/Filter Coffee tastes best from the 5th day to 2 weeks after roasting.

 

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