Tasting Notes: Chocolate/ Nougat / Caramel
Our roast on this coffee brings out a perfect caramelization of the sugars during the roast process. When it comes to espresso a lot of roasters reach a bit too far into the roast for a typical bitterness and acidity. Our medium roast holds onto the sweetness and the aroma making the classic bitter bite of the espresso sweet and pleasing. It is a total sweet chocolate bomb with after thoughts of dusted almonds and powdered sugar strawberries too.
Suggested extraction instructions:
Group head temperature: 197 F (91.7 C) Espresso: 18 grams in a double basket Pulling time: 25-29 seconds Finished espresso: 28 liquid grams