Bold yet soft, a well structured cup with highlight in acidity and sweetness.
Sumo is the recipe Erik developed back in 2024 for his national brewers cup. Starting from designing flavor profiles, Erik wanted his coffee to be bold yet flexible. We aimed to highlight acidity and sweetness in this recipe, as we believed the two characters were the ones to make this industry special.
The recipe starts from a lower temperature of 55c, a more gentle heat to start the blooming. Then the two higher temperature pours are to extract out sweetness and flavors in a higher efficiency. Last pout we come back to a lower heat to avoid over extraction.
This recipe is set to pair with a rather coarser grind size so you can enjoy flavor clarity even in this strong and bold structure. It works even better if you are brewing coffees that have berries or tropical fruits quality like Kenyan or anaerobic natural processed coffees.
Dripper｜Flat Bottom - FLOW / Solo
Ratio｜15g Coffee : 200g Water
Grind Size｜Medium Coarse
0:00｜40g（60°C）
0:35｜100g（95°C）
1:10｜160g（95°C）
1:45｜200g（60°C）
Gentle touch of viscosity to harmonize flavor, acidity, and sweetness.
Dripper｜Flat Bottom - FLOW / Solo
Ratio｜11g Coffee : 200g Water
Grind Size｜Medium Fine
0:00｜25g（75°C）
0:15｜55g（75°C）
0:30｜90g（92°C）
0:45｜130g（92°C）
1:00｜170g（92°C）
1:15｜200g（75°C）
1:30｜Cut
Expressing the vibrancy in coffee, layered and bright.
Dripper｜Cone Shape - V60 / CT62
Ratio｜14g Coffee : 200g Water
Grind Size｜Medium
0:00｜40g（93°C）
0:30｜110g（93°C）
1:05｜200g（75°C）
Classic recipe for a balanced cup with high clairty.
Dripper｜Cone Shape - V60 / CT62
Ratio｜16g Coffee : 250g Water
Grind Size｜Coarse
0:00｜50g（93°C）
0:30｜100g（93°C）
1:00｜150g（93°C）
1:30｜200g（80°C）
2:00｜250g（80°C）