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Taiwan Taitung Valley Natural Carbonic Maceration

Experience Taiwan Taitung Valley Natural Carbonic Maceration, an experimental processed coffee by Tear Valley Farm. Brewed using a Tetsu Kasuya V60 by our good friend Jopatz, this offer a flavors of blueberry, raisins, and whiskey.

how to brew

Taiwan Taitung Valley Natural Carbonic Maceration
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Equipment

Tetsu Kasuya V60 + Cafec Traditional paper filter 01

Dose

15 g

Grind size

Coarse

Yield

240 ml

Temperature

95 ℃

Brew Time

2:40

Recipe

Step 1

  • First, pour 60 ml

Step 2

  • Pour another 60 ml

Step 3

  • Pour another 60 ml

Step 4

  • Lastly, pour another 60 ml
  • You'll end up with a total yield of 240 ml

Pro Tips

Brew with a water hardness of 100ppm

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