Chocolate Pralines, Hazelnut Jam, Dark Chocolate Cake

BRAZIL COSTA ALBERTINA 1kg

109,90 RON

As the only coffee in Brazil that does not come from a single farm, the Albertina regional blend convinced us with its surprising aromatic profile, with a sweetness that is particular to this origin, with notes of dark chocolate cake with fruit. Extremely delicious, this coffee is part of our annual offer, especially as we had the opportunity to visit the laboratories and processing station of the producer Costa Cafe, who makes this blend year after year and tries to maintain the aromatic profile, despite the fact that the coffee beans come from multiple farms. A coffee not to be missed if you love Brazil. We like to enjoy it in double espresso short-grain and in addictive natural milk specialties.



  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origin Brazil
    Roasting degree

    Medium  

    Notes Chocolate Pralines, Hazelnut Jam, Dark Chocolate Cake
    Region  Minas Gerais, Albertina
    Farm Local Farmers Albertina Region
    Altitude 900-1000 m
    Varietal Regional Blend
    Type of processing Aerobic Natural
    Producer Costa Cafe Pinhal
    Harvest     2021
  •    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.

    • 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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