Encore 2001 Aerobic
Encore 2001 Aerobic
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Flavor: molasses, caramel, vanilla
Roast: light
Process: natural - aerobic fermentation
Origin: Fazenda Paraíso, Minas Gerais - Brazil
Variety: Catucaí
Shipment
Shipment
All orders placed before 14:00 (cut-off time) from Monday to Friday will be processed and shipped the same day. All orders placed after that will be shipped the next day.
All orders placed on weekends or a public holiday will be shipped on Monday or the next working day.
Estimated delivery time NL and BE 1-2 working days; DE 2-3 working days. Rest of EU 3-7 working days. Worldwide 4-12 days.
Brewing Espresso & Filter: Recipes for the Perfect Cup
Brewing Espresso & Filter: Recipes for the Perfect Cup
We have divided our coffees into two roasting categories: espresso and filter. The espresso roast is medium to dark, while the filter roast is medium to light - depending on the specific coffee profile. This classification is for convenience only, as you can brew an espresso roast using a filter or pour-over method, and vice versa.
To fully enjoy the flavors and aromas of our coffees, water temperature plays a crucial role. We recommend using the following guidelines:
For pour-over:
•Water temperature: 93-95°C (200-203°F)
•Brew ratio: 1:15 to 1:18 (1 gram of coffee to 15/18 grams of water)
•Grind size: medium-fine to coarse, depending on your brewing method
For espresso extraction:
•Water temperature: 89-91°C (192-196°F)
•Brew ratio: 1:2 to 1:2.5
•Extraction time: 28-33 seconds for a double shot using 20 grams of fine ground coffee
*Please keep in mind that all ratios are 1 gram of coffee to 'x' grams of water.
As with many things in life, there is no “one size fits all” when it comes to coffee. Feel free to experiment with these suggestions to discover what best suits your taste.
Enjoy!😋
Where every sip tells a story.
The aerobic fermentation process
Aerobic fermentation, unlike anaerobic fermentation, takes place in the presence of abundant oxygen.
During this process, coffee beans are typically left outdoors to ferment, allowing oxygen to support the activity of microorganisms like yeasts and bacteria.
These microorganisms are essential to the fermentation process, contributing to the development of more vibrant flavors and a distinctively bright acidity.
Encore 2001 Aerobic FAQ
What is aerobic fermentation?
Aerobic fermentation is a process where coffee beans are fermented outdoors in the presence of oxygen. This allows microorganisms like yeasts and bacteria to thrive, which are essential for flavor development.
How does aerobic fermentation influence the flavor of coffee?
By supporting the activity of microorganisms, this process creates more vibrant flavors and a distinctively bright acidity in the coffee.
Why is oxygen important in the fermentation process?
Oxygen helps sustain the activity of beneficial microorganisms that drive fermentation. This results in a complex flavor profile and enhances the coffee’s natural brightness.
Why are the coffee beans left outdoors during fermentation?
Leaving the beans outdoors exposes them to ample oxygen, which is crucial for aerobic fermentation and the activity of microorganisms.