Coffee

Europeo

Special roast that is full-bodied with an intense flavor and aroma, substantially reducing the acidity of the bean. Special for use in the espresso machine as well as in other methods of daily use.

$3.10

Size

Type of Coffee

Delivered in 1 to 2 business days in the Greater Metropolitan Area, 2 to 4 elsewhere.

Cup profile

Aroma: Sweet and sour
Acidity: Soft
Body: Creamy and silky
Flavor: Dark Chocolate
Roast: Dark
Altitude: 1700 m.s.n.m

How to brew this coffee

A starting point for this roast. Adjust to your taste.

Method: Espresso
Grind: Fine, like table salt
Coffee: 18 g in, 36 g out · 1:2
Water: 90 °C
Time: 27 s

Also good as Moka pot, ground medium fine, like sand.

Built for espresso, 9 g single or 18 g double, and for the moka pot. Water at 88 to 92 °C so it does not turn bitter.

The roaster's rule: 92 to 96 °C for light and medium roasts, 88 to 92 °C for dark ones, so the dark does not turn bitter. Water just off the boil, rested a minute, sits around 92 °C.