Roasts
Sure
Of course it ends during the first crack. Brilliant, floral and true to the origin: the favorite for filter coffee.
- Bean temperature
- 202–207 °C
- Agtron
- 70–80
- Roast point
- During first crack
- Rest for filter
- 5–12 days
- Rest for espresso
- 10–21 days
- Body
- Light
- Acidity
- High
In the cup
- Floral
- Jasmine
- Bergamot
- Citrus
- Black tea
- Stone fruit
The light nut stops in the middle of the first crack, with the grain around 205 ° C. The color is light brown and the surface is still dry.
It is the one that best shows the origin: a washed Ethiopia will know jasmine and bergamot; a Kenya, a black grosella. It has bright acidity, light body and floral and citrus aromas, sometimes with a black tea background or bone fruit.
Order very hot water, near the boiling, and a good mill. Shines on V60, Chemex, Kalita and AeroPress. In espresso it is demanding: acid comes out if you don't raise the temperature and you stretch the proportion. It needs rest: 5-12 days for filter and 10-21 days for espresso, sometimes up to 3-4 weeks.
- Output temperature: about 205 ° C
- Agtron: 70-80.
- Time: during the first crack.
Every roast and its rest
| Roast | Filter | Espresso |
|---|---|---|
| Cinnamon | 5–12 days | 10–21 days |
| Sure | 5–12 days | 10–21 days |
| City | 3–7 days | 7–14 days |
| City + | 3–7 days | 7–14 days |
| Full City | 3–7 days | 7–14 days |
| Vienna | 2–5 days | 4–10 days |
| French | 2–5 days | 4–10 days |
| Italian | 2–5 days | 4–10 days |
This coffee bar runs on coffee… literally. And the odd ko‑fi.
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