coffee_utils/grind_dataset.json at main · frejisaur/coffee_utils · GitHub

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
{
  "documents": [
    {
      "id": "champ_2024_stanica",
      "category": "Champion Recipe - AeroPress",
      "chunk": "George Stanica (2024 champion) used a Comandante C40 Mk4 at 58 clicks (~870 µm) with 96°C water. Brew time was 135 seconds. Coffee: Colombia El Diviso, Pink Bourbon, co-fermented with lychee. The fine grind and high temperature matched short steep time for high clarity. Bypass preserved fruit aromatics without over-concentrating body.",
      "particle_size_microns": "850–900",
      "origin": "Colombia",
      "bean_type": "Pink Bourbon",
      "process": "Fruit Co-fermented (Lychee)"
    },
    {
      "id": "champ_2023_loong",
      "category": "Champion Recipe - AeroPress",
      "chunk": "Sing Yew Loong (2023 champion) used a 1Zpresso ZP6 at 65 clicks (~750 µm), 89°C water, and 125-second total brew. Coffee: Colombia Finca El Paraiso, Castillo, anaerobic thermal shock. The grind and temp pairing preserved floral sweetness and texture, aided by bypass dilution.",
      "particle_size_microns": "720–760",
      "origin": "Colombia",
      "bean_type": "Castillo",
      "process": "Anaerobic Thermal Shock"
    },
    {
      "id": "champ_2022_jibbi",
      "category": "Champion Recipe - AeroPress",
      "chunk": "Jibbi Little (2022 champion) used a Timemore + Kinu setup at very coarse grind (~1000–1200 µm) and 90°C water. Brew time was 130 seconds. Coffee: Panama Carmen Estate, Gesha, natural. Fines were sifted. Brew method favored clarity and juicy texture while softening acidity.",
      "particle_size_microns": "1000–1200",
      "origin": "Panama",
      "bean_type": "Gesha",
      "process": "Natural"
    },
    {
      "id": "champ_2021_merikanto",
      "category": "Champion Recipe - AeroPress",
      "chunk": "Tuomas Merikanto (2021 champion) used a Macap Labo 70D at 7.0 (~850 µm), 80°C water, 120s brew. Coffee: Ethiopia Bombe, heirloom varietal, washed. The lower temp paired with gentle agitation and a medium grind to produce round acidity and floral sweetness.",
      "particle_size_microns": "800–880",
      "origin": "Ethiopia",
      "bean_type": "Ethiopian Landrace",
      "process": "Washed"
    },
    {
      "id": "champ_2019_van_bunnik",
      "category": "Champion Recipe - AeroPress",
      "chunk": "Wendelien van Bunnik (2019 champion) used a Mahlkönig EK43S at 7/10 dial (~830 µm), 92°C water, 60-second brew. Coffee: Kenya Kamwangi AA, SL28/SL34, washed. Short steep and aggressive agitation favored fruit intensity and balanced body, supported by a bypass.",
      "particle_size_microns": "800–850",
      "origin": "Kenya",
      "bean_type": "SL28 / SL34",
      "process": "Washed"
    },
    {
      "id": "champ_2015_zahradnik",
      "category": "Champion Recipe - AeroPress",
      "chunk": "Lukas Zahradnik (2015 champion) used an EK43 at 7.3 dial (~700 µm), 79°C water, 95s brew. Coffee: Ethiopia Chelelektu, heirloom varietals, washed. A cooler water temp and finer grind helped extract floral notes with reduced bitterness, aided by bypass and vigorous stirring.",
      "particle_size_microns": "680–720",
      "origin": "Ethiopia",
      "bean_type": "Ethiopian Landrace",
      "process": "Washed"
    }
  ]
}