Humdinger Coffee Pods
Our most popular blend, balance, acidity and versatile brewing. Flavour notes of chocolate, malt and biscuit.
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Take the QuizCoffee Profile
Origin
Brazil + Colombia
Farm
Cerrado Mineiro + Popayan Reserve
Process
Natural + Washed
Varietal
Multiple Varietals
Brew
Espresso, Stovetop, French Press, Turkish
Tasting Notes
Chocolate, Malt, Biscuit
Recipe
Espresso: 1:1.85 grams-in-to-grams-out over 30 seconds. For example: if you use 20g of dry ground coffee, you want to extract 37g of espresso over 30 seconds.
Recommended for use
1. Espresso Machine
Grind Fine | Coffee 17-18g | Water 36-40g | Brew time 25-30 sec
Put 17-18g of ground coffee in the filter basket and level out the coffee using the index finger. Tamp - level and even. Engage the portafilter onto the machine and start brewing immediately. Extract out 36g-40g at 25-30 seconds, add water or milk to taste.
Tip: Adjust grind size to control flow rate. If too acidic grind finer, if harsh or bitter grind coarse, if salty use less coffee (-0.5g or -1g).
2. Stove Top
Grind Medium
Fill the basket to the edge with coffee grinds, do not temp. Pour hot water into the lower chamber up to below the release valve and seal tight. Place on a medium heat - it should not spit when brewing. Remove from the heat before the extraction ends and cool with a cold bar towel or tap water to stop the brew process.
Tip: Lower the heat if it starts spitting when brewing.
3. Plunger
Grind Medium
Fill the basket to the edge with coffee grinds, do not temp. Pour hot water into the lower chamber up to below the release valve and seal tight. Place on a medium heat - it should not spit when brewing. Remove from the heat before the extraction ends and cool with a cold bar towel or tap water to stop the brew process.
Tip: Lower the heat if it starts spitting when brewing.
Product origin/story
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