This is wonderful as both filter and as espresso.
Their current recipe for espresso at their roastery is 15g into 32g in around 38 seconds, which includes a 7 second pre-infusion. That’s on the Londinium L2 using the Compak Master (conical burrs). Look for deliciously creamy malt and toffee with this recipe which makes a wonderful winter drink when prepared with milk. As a shot, the zingy acidity is soothed by the incredible sweetness.
In Aeropress, a 15g dose with water at 97 degrees.
Their current recipe for espresso at their roastery is 15g into 32g in around 38 seconds, which includes a 7 second pre-infusion. That’s on the Londinium L2 using the Compak Master (conical burrs). Look for deliciously creamy malt and toffee with this recipe which makes a wonderful winter drink when prepared with milk. As a shot, the zingy acidity is soothed by the incredible sweetness.
In Aeropress, a 15g dose with water at 97 degrees.
Altitude: 1700-1750 metres
Farm/Coop: Finca Manantiales
Great for: Aeropress, Espresso, Filter, Milky, With milk
Origin: Central America/Guatemala - Huehuetenango, North-West Guatemala
Owner: The Mendez family
Process Method: Washed - fermented for 36 hours and then sun-dried
Varietals: Bourbon and Caturra
Farm/Coop: Finca Manantiales
Great for: Aeropress, Espresso, Filter, Milky, With milk
Origin: Central America/Guatemala - Huehuetenango, North-West Guatemala
Owner: The Mendez family
Process Method: Washed - fermented for 36 hours and then sun-dried
Varietals: Bourbon and Caturra