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Shot by Jard
Shot by Jard
Onyx
La Papaya Oak Barrel Anaerobic Equator
(UNKNOWN)
from May 04, 2026
(22 days after roast)
18.1g
→
54.5g
(1:3.0)
in 15.8s
11
on DF83V with SSP Lab Sweet Burrs
| Bean: Name | La Papaya Oak Barrel Anaerobic Equator |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Onyx |
| Bean: Roast range | 2 |
| Bean: Roasting date | 2026-05-04T20:23:54.047Z |
| Bean: Decaffeinated | false |
| Brew: Brew time | 15 |
| Brew: Grind size | 11 |
| Brew: Mill speed | 600 |
| Brew: Grind weight | 18.1 |
| Brew: Brew temperature | 199 |
| Brew: Pressure profile | Turbo |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 15 |
| Brew: Brew beverage quantity | 54.5 |
| Brew: Coffee first drip time | 1 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | DF83V with SSP Lab Sweet Burrs |
| Water: Tds type | PPM |
| Preparation: Name | Flair 58 |
| Preparation: Type | FLAIR |
| Preparation: Style type | ESPRESSO |