Page 105 - BELCO // Catalogue Art of Coffee 2022-2023
P. 105

   METHODS
 EMI FUKAHORI’S
RECIPE
2018 Slow Coffee World Champion
• Coffee: 17 g
• Filtered water: 220 g
This recipe consists in juggling between the filter holder’s open (drip) and closed (immersion) positions.
1 Closed: 50 g of water at 80 °C for 45 seconds. Low temperature to gently extract the full sweetness and fruity aromas.
2 Open: add 100 g of water at 95 °C for up to 1 min. 45 seconds. The higher temperature opens the coffee up and brings out a more intricate acidity. The change in temperature creates different layers of flavours.
3 Closed: add 70 g of water at 80 °C for up to 2 min. 30 seconds for a juicy body.
4 Open: let it run through for up to 2 min. 55 seconds. Stop before the end for a clean length in the cup.
      THE RECIPE
OF OUR BIG BOSS
Alexandre Bellangé
Belco’s Big Boss for the 2022 Brewers Cup
 • Coffee: Finca el Limon, César Magaña, El Salvador, anaerobic nature, pacaramara
• Water: demineralized with aquacode construction with 95 bpm - 93°- 250 g
• Grinding: Comandante 27 cliks
1 Open : pour 50g of water
2 Closed : after 45s, pour up to 150g
3 Open from 1min30 and let drain, then, pour the rest of the water up to 250g. Sponge technique:
Let it all drain out!
   SLOW COFFEE COLLECTION 105












































































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