BEDOUIN BLEND 1KG

  A blend born out of passion and with an aromatic profile like no other. It is a complex blend that we wanted to be confused with a microlot. The creation belongs to one of the roasters we have collaborated with over the years. The explosive combination of super-complex coffees from Brazil, Colombia and the “queen” Ethiopia immerses the taste buds in ripped fruity aromas, wrapped in spiced dark chocolate.

• Coffee Details
• Brew Recipes
• People and Culture

• Origins	Brazil, Ethiopia
  Roasting degree	Espresso Modern
  Notes	Milk Chocolate, Caramel, Currants

•    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

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  • ESPRESSO

    GEAR USED:  Dalla Corte Mina espresso machine

    Ratio 1/2 18g  in 36g  out 25-28 sec Temp.  92-94 C Target EY 20-22 %

    All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.   All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.

  • FRENCH PRESS ESPRO

    GEAR USED:  Espro Press P3 18 oz:

    Ratio 1/16.5 300 ml water 18 g in 265 g out 4 min brew time Temp 94-96 C Target EY 18-20% Grind size 700-900 microns

    When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time.  First step is pouring around 80 grams of water over the grinded coffee, in circular moves,  trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.

    
    

  
  

  
  

  
  

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