Extreme Measuration Process in the context of producing Gayo Arabica coffee is not a standard term in the coffee industry, but it can be understood as a process of extremely detailed and strict monitoring and measurement throughout the coffee production journey — from farm to cup. In the context of Gayo Arabica, this term is very appropriate to describe the exceptional level of precision applied by certain high-quality coffee producers.
Below is how the Extreme Measuration Process can be understood in the context of producing Gayo Arabica coffee:
🎯 Outcomes of the “Extreme Measuration Process”:
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Coffee that is very clean, consistent, and complex in terms of flavor profile.
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Surprising flavor notes such as red wine, floral, apricot, fine chocolate, and flowers — commonly found in Gayo Wine coffee or other special lot coffees.
Brewing Recipe:
Ratio: 1:14 – 1:16
Dose: 15g
Water: 210g
Temperature: 96C bloom, 88-93C after bloom
Bloom 30 secs, then pour in 30-90-90g
Technique: Pour Steps: 0:30 > 1:10 : 2:30
