One coffee, two ways
Lot 002 is an omni roast. What that means, and the two recipes we settled on.
Most specialty coffee is roasted for one job. A filter roast stays light to keep the acidity and aromatics clear. An espresso roast goes a little further, so the coffee extracts evenly under pressure in thirty seconds. Lot 002 is an omni roast: one profile, developed with Nano Kaffee to work both ways.
It suits this coffee. A natural Catucai is sweet and low in acidity to begin with, so it does not need a darker roast to tame it for espresso, and it does not turn thin as filter.
For filter: 15 g of coffee, 250 g of water at 93 °C, ground medium, finishing the drawdown at 3:00. Rinse the filter and warm the brewer. Bloom with 40 g for 45 seconds and give the bed a gentle swirl. Pour slowly to 150 g, then to 250 g once the bed settles. That is a degree cooler and a shade coarser than the Pink Bourbon recipe, because a natural pushed too hard turns dry.
For espresso: 18 g in, 42 g out, at 92 °C, in 28 to 32 seconds. The peanut butter and pecan come forward and the acidity stays soft. It takes milk well.
The rule from the first recipe still holds. Keep it fixed and read the cup. Sharp or thin means grind finer. Heavy, bitter or dry means grind coarser or stop earlier. One change at a time, then brew it again.