Coffee: 18 g
Beverage yield: 38 g
Extraction time: 24–25 seconds
Water temperature: 93 °C
Water TDS: 90 mg/l
Grind: very fine (approximately 200–300 μm)
PREPARATION INSTRUCTIONS:
1.) Before starting, clean the filter basket – ensure it is dry and clean.
2.) Release any remaining water from the machine.
3.) Accurately dose 18 g of freshly ground coffee into the filter basket.
4.) Evenly level the ground coffee, then tamp it to remove all air from the coffee puck.
5.) Insert the portafilter into the machine. Start the extraction immediately, aiming for a duration of 24–25 seconds and a beverage yield of 38 g.
Brasil / Columbia
BIG BUDDY BLEND
dry / wet
A classic that stands out. The cup is dominated by the flavor of dark chocolate, complemented by notes of almond and amaretto. The coffee has a full to heavy body, balanced acidity, and rich creaminess, which is evident in the long chocolate aftertaste.
A classic that stands out. The cup is dominated by the flavor of dark chocolate, complemented by notes of almond and amaretto. The coffee has a full to heavy body, balanced acidity, and rich creaminess, which is evident in the long chocolate aftertaste.
Specifications
Taste profile
dark chocolate, almond, amaretto
Aroma
Roasting profile
Optimum quality
Store coffee in a cool, dry place. For optimum quality, use within 7 days after opening the bag.
Make coffee at home
Espresso
Kaffetiera
Coffee: 15 g
Water: Cold water 150 ml
Time: Approximately 3 minutes
Grind: Medium-fine (400–500 μm)
PREPARATION INSTRUCTIONS:
1.) Fill the bottom part of the moka pot with cold water up to the safety valve.
2.) Place 15 g of freshly ground coffee into the filter basket. Gently level the coffee, without pressing too hard.
3.) Once the top and bottom parts of the moka pot are assembled, place it on a medium heat source.
4.) When the water in the bottom part starts to boil, it will gradually pass through the coffee and collect in the top chamber. Once this happens, remove the moka pot from the heat source and serve.
Turkish
Coffee: 15 g
Water: 150 ml (cold water)
Preparation time: 3–4 minutes
Grind: Extremely fine (approximately 50–100 μm)
PREPARATION INSTRUCTIONS:
1.) Pour 150 ml of cold water into the cezve, and add 15 g of freshly finely ground coffee to the surface of the water.
2.) The coffee should float on the water’s surface until it starts to boil. Once the water is close to boiling, stir the coffee thoroughly and quickly.
3.) When a thick foam starts to form in the cezve, remove it from the heat source.
All of our coffees are suitable for all methods, but in our opinion this coffee is best expressed by the methods recommended below. Click on the icon to brew your coffee according to the recipe.
Information about coffee
The story of coffee
A classic that stands out. When creating this blend, our starting goal was an exceptional chocolate flavor profile with a remarkable texture and crema. The flavor profile is complemented by a subtle fruitiness that creates a very balanced and sweet cup of coffee. This blend is dominated by notes of dark chocolate, almond, and amaretto. This espresso blend embodies everything a guest could desire in a high-end espresso, offering something extra. The base of the blend is dominated by Brazil, Paubrasil, which gives the drink a solid body and balanced chocolate flavors. For the fruity notes, we added a more complex coffee from Colombia, Golden Huila.
Grower
Cerrado Mineiro Origin Accredited Farms, Brazilija / Coocentral cooperative, Columbia
Estate
Cerrado Mineiro Origin Accredited Farms, Brazilija / "Young Farmers of Huila", Columbia
Microlocation
Cerrado Mineiro, Brazilija / Huila, Columbia
Altitude
900 m / 1600 m
Country
Brasil / Columbia
