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1.4% TDS Target

by Barista Hustle Cupping

Barista Hustle cupping protocol. Higher dose ratio (55g/L) with boiling water for maximum extraction and consistency.

  • Citric
  • Fruity
  • Light-bodied
  • Light roast
  • Long
  • Beginner
Total
15:00
Ratio
1:18.2
Coffee
11 g
Temp
100 °C

The 1.4% TDS Target recipe by Barista Hustle for the Cupping uses 11 g of coffee and 200 g of water (1:18.2 ratio), at 100°C, with a target brew time of 15:00.

Parameters

11 g
Coffee
200 g
Water
1:18.2
Ratio
100 °C
Temp
6 medium coarse
Grind
15:00
Total
1
Servings
Grind · 6/10 · medium
FINE COARSE

Method

15:00 · total
  1. 0:00
    Pour

    Add 11g of coffee to each bowl. Pour 200g of just-boiled water directly onto grounds. Fill to rim.

    +200g 8s Slow
  2. 4:00
    Swirl

    Break the crust with 3 forward pushes of the spoon. Sniff deeply for aromatic assessment. Skim surface clean.

  3. 4:30
    Wait

    Remove all floating grounds and foam with two spoons. Clean the surface thoroughly.

  4. 8:00
    Wait

    Begin tasting at around 70°C. Slurp forcefully from the spoon to aerate across the palate. Note sweetness, acidity, body.

  5. 15:00
    Done

    Continue tasting as coffee cools to room temperature. Note how flavors evolve — best coffees improve as they cool.

Notes

Source: Barista Hustle (baristahustle.com). Use a 55g/L ratio (11g per 200ml). Water should be just off a rolling boil, odourless, pH 7.0-7.4, buffer no higher than 70 ppm. Grind to achieve approximately 1.4% TDS after 8 minutes. Prepare 2-6 bowls per sample. Every bowl should be accurate to within 2g of water.

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Other Traditional methods

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Original source

Recipe by Barista Hustle, published at baristahustle.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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