Club Lab

This month, we have a washed Wush Wush from Oscar Riascos. Oscar is a true scientist and loves experimenting with fermentation to create super clean coffees despite the relatively simple washed process. He's a friend of Wilton, who has been very active in our Club Lab this year ;)

The most prominent note in this coffee for me is raspberry, then a little sweetness, jam, candied fruit, etc. But really, raspberry is what jumps out at you.

For brewing, I got my best results with a V60 at 90 degrees Celsius, two 20-second blooms of 30ml each, followed by one long pour to the correct ratio (I used 1:17). It's a coffee with very little bitterness, so honestly, you can go ahead and extract it fully.

I've also been drinking it as espresso for the past few days and I really enjoy two styles of shots:

A very classic 1:2 ratio in 35-40 seconds. It's important to make sure you prepare the puck properly to minimize channeling under these conditions, but it gives a super sweet and creamy result, I love it.

I'm also experimenting with the "soup" technique, for those who've been following the espresso trends of the last few months. Basically, it's making a super-fast shot at very low pressure (less than 1 bar) with a 1:3 ratio or higher. On my Bianca, I start at full flow, after 2-3 seconds I reduce the flow to a minimum to gently saturate the puck, and as soon as I see drops, I return to full flow until I have 60-70g of liquid. Really interesting, lots of clarity and precision on the raspberry, completely different!