LAB 100

Tasting notes

About this bean

LAB 100 is a medium roast from Caffè Lab, sourced from Brazil, Mexico. It is prepared using the natural + washed method. Medium roasts balance origin character with developed sweetness from caramelisation. They are generally the most forgiving roast level for espresso. The roaster lists tasting notes of Biscotto, Cannella, Cioccolato and Frutta rossa. Tasting notes are the roaster's reference, not a guarantee; your cup will be shaped by your grinder, water and recipe. Home baristas on Puck Yeah have logged 5 shots of this bean, with an average community rating of 6.6 out of 10 across 5 ratings.

Average community recipe

Averaged across 5 community shots. A starting point, not a recipe to copy.

Common questions

How do you brew LAB 100 as espresso?

The Puck Yeah community average for this bean is 15.1g in, 30.5g out (a 1:2.03 ratio), pulled in about 33 seconds. That is a useful starting point, not a recipe to copy. Dial in by taste: pull finer if the shot is sour or runs too fast, coarser if it is bitter or chokes.

What does LAB 100 taste like?

Caffè Lab lists tasting notes of Biscotto, Cannella, Cioccolato and Frutta rossa. Tasting notes are the roaster's reference for a well-brewed cup; your shot can taste different depending on grind, water, dose and extraction time.

Where is LAB 100 from?

LAB 100 is sourced from Brazil, Mexico.

What is natural + washed processing?

Natural + Washed is the post-harvest method used to remove the cherry from the bean and prepare it for drying.

More from Brazil

Keep learning

• Coffee bean origins and processing: how they affect espresso→
• How to dial in espresso: a complete guide→
• Espresso brew ratios explained→
• How to taste espresso: a beginner's sensory guide→