Talking subscription coffees | Halo Chelchele & Halo Gotiti

A new Ethiopian harvest has reached Copenhagen harbour and Surprise subscribers are in for a treat. This time subscribers can taste two Halo coffees grown on two different mountainsides side-by-side!
Not a subscriber yet? Get started today: coffeecollective.dk/subscription/

[@brucewenliangchen2736]

When will be have buku again? I am waiting since 2021:)

[@TheCoffeeCollective]

I'm afraid it didn't make the cut this season! We will have Halo washed from Gotiti and Chelchele in Yirgacheffe :)

[@DS__112]

The extraction is 19g in 41g out. At this time, I wonder what time, temperature, pressure, and basket used. Maybe VST 20g basket?

[@TheCoffeeCollective]

We use VST 18 g ridgeless baskets (we sweat by the ridgeless). 7 bars of pressure, measure in the group head with a Scace Device 2.0. Temperature is 93.5 C. Time around 28 seconds, but test in the 26-29 sec range. Have fun!

[@thelochnessmonster.350]

If I subscribe now, would I get these, or did I miss them?

[@TheCoffeeCollective]

Yes, we are sending these out tomorrow and again in two weeks, so if you subscribe now you'll be getting these beauties!

[@thelochnessmonster.350]

@@TheCoffeeCollective Alright, done! I'm excited!

[@danielweizman1402]

What are your thoughts about using minerals for specialty coffee (Aquacode, Third Wave Water) with distilled water? As a subscriber I usually use Aquacode mixed with distilled water for your coffees and it turns out lovely.

[@TheCoffeeCollective]

Minerals in distilled water can be very good, but in our opinion the coffee tastes cleaner, more aromatic, less bitter and more acidic with pure RO water (15-30 ppm). You do sacrifice some body/mouthfeel though, but especially with these two coffees, we'd go for boosting the aromas as much as possible. Maybe try adding less than usual. Let us know what you find.