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Espresso blend: Brasil, Fazenda Rainha, pulped natural Arabica 35; Guatemala Antigua, Santa Ana, fully washed 30%; Ethiopia Sidamo, fully washed Arabica 20%, India Malabar, Robusta monsooned 15%
Zrna kafe: Bourbon, Cattura, Catimor, Cherry
Roasting profile: Medium, coffees are roasted separately and then blended
Taste profile: This blend is elegant and refined...It starts with intense aroma and flavour of fruit forest, raspberries and blackberries, delcate fruitiness, and it develops a rich creamy texture and full body. It ends with a very sweet taste od bisquits and toffees... You can use it for espresso, moka pot, and traditional preparation, depending on your preferances and coarsness of the grind. We recommend for moka pot and espresso extraction.
Recipe for „moka pot“: Fill the down part of the oka pot with fresh water, fill the filter with the coarsely groun coffee, such as for espresso, you shouldn’t tamp the coffee, because it packs itself under the pressure of temperature and humidity. Put the filter on to the bowl, fasten the upper part of moka pot and put it on the stove plate. Extraction lasts around 5 minutes on the medium heat. Extraction is finished when all the coffees came through the filter to the upper part of the moka pot. You will be able to esteem the end of extraction by change of the sound in the pot. This way of preparation allows us to get the complex, concentrated coffee, which is thick, intense and reminds on the beverage somewhere in between the espresso and traditional coffee.
