Washed El Jardín Colombia - 2270g (5 Lbs) Recipe

Measure beans

Weigh out the desired portion of beans from the 2270 g bag. Typical roast-to-water ratio for brewed coffee is 1:16 by weight (coffee:water). For example, to brew 36 cups (approx. 18 cups of 8 fl oz each) using 18 cups (about 4.25 L) of water, use 265 g coffee. Scale the amounts according to servings needed.

If you will brew smaller batches, use these reference brew doses: - Single 8 fl oz cup: 15–18 g coffee with 240 ml (1 cup) water. - 1 L batch: 62.5 g coffee with 1 L water (1:16). Decide final batch size, then measure beans accordingly from the 2270 g bag.

Preheat equipment: Rinse paper filters with hot water and pour that water into your serving carafe to warm it. Discard rinse water before brewing.

Grind the measured beans just before brewing. Grind size depends on brew method: - Pour-over (V60/ Chemex): medium-fine to medium (similar to sea salt). - Drip brewer: medium. - French press: coarse (crumbly texture). Aim for a consistent grind to ensure even extraction.

If grinding the whole 2270 g at once (not recommended), store in an airtight container away from heat, light and moisture. Prefer grinding per brew for best freshness.

Heat water

Heat filtered water to 92–96°C (197–205°F). If you don’t have a thermometer, bring to a boil and let sit 30 seconds.

Dose and bloom

Place filter and ground coffee into the brewer over your warmed carafe. Use the 1:16 ratio — for example, 265 g coffee with 4,240 g (about 4.24 L / ~18 cups) water. Begin by pouring twice the weight of coffee in water (by grams) over grounds to saturate (the bloom). For 265 g coffee, pour ~530 g (ml) water evenly over the grounds, just enough to wet them. Let bloom for 30–45 seconds to release CO2.

Continue pouring

After bloom, continue pouring in slow concentric circles, avoiding the edges, until you reach the total target water weight. Aim to finish pouring in 3–4 minutes total brew time for pour-over. For drip machines, simply start the cycle and let the machine do the work; total contact time will be similar.

Finish and serve

Allow coffee to drain completely. Remove brewer, give carafe a gentle swirl and serve immediately. For iced coffee, brew double strength and pour over ice. Add milk or sweetener to taste.

Heat water

Heat water to 92–96°C (197–205°F).

Dose and add water

Use a 1:15 ratio for French press (e.g., 67 g coffee to 1 L water). Add ground coffee to the press, pour in hot water slowly to saturate grounds, stir gently to ensure all grounds are wet.

Steep

Place plunger assembly on top to retain heat but do not plunge. Steep for 4 minutes; for a stronger extraction, extend to 4:30 minutes.

Plunge and serve

Press the plunger down steadily and serve immediately. Transfer to a carafe if not serving right away to avoid over-extraction and bitterness.

Storage: Keep the remaining beans from the 2270 g bag in an airtight container in a cool, dark place. If the bag is resealable, expel excess air before sealing. Avoid refrigeration and freezing for everyday use — freeze only long-term portions in airtight bags.

Yield: The full 2270 g will produce approximately 36 liters of brewed coffee at a 1:16 ratio (2270 g coffee × 16 = 36,320 g water ≈ 36.3 L), or roughly 144 (8 fl oz) cups. Adjust ratios for strength preference.

Serving suggestions: Enjoy black to appreciate the coffee's origin characteristics (typical Colombian washed process: bright acidity, clean cup, floral and citrus notes). Add milk or sweetener if desired.