Guatemala

Premium Coffee Market
Reserve Espresso Medium Roast

Flavour notes: Dark Chocolate and Red Grape 

Antigua Los Volcanos is considered the best coffee of the region of Sacatepéquez in Guatemala.
The area has a temperate climate and soil that is naturally of volcanic origin, making it very rich in minerals and elements,
that coffee needs to grow into, a spectacular flavour profile.

Family Farm  |  Forest Coffee  |  Hand Picked  |  Uncertified Organic

$20.50

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Description

GUIDE 
  • Every coffee is different. If you change blends, it is likely you will have to adjust your grinder setting to achieve the best result from your new coffee.

  • Use the maximum time setting for pre infusion to obtain a smooth full-bodied espresso.

  • Use a 20g or 22g basket for the best results.

  • Level out the coffee in your filter basket before tamping, making sure the coffee is distributed very evenly to prevent channelling.

  • A naked filter basket assists in identifying channelling.

  • Your coffee tamper needs to be a snug fit into your filter basket.

  • Espresso should pour slowly, like honey. Starting as a drip and turning into a fine pour.

  • Change to a finer grind setting if the shot runs too quickly

  • Change to a coarser grind setting if the shot runs too slowly

  • Always use heated cups to preserve the temperature and quality of the espresso

  • Use the largest filter basket available to get the best results from your machine

MEASUREMENT 
  • Goal the coffee to start dripping from the spout between 5 and 10 seconds.

  • To start pouring from the spout between 15 and 20 seconds.

  • As coffee pours it will change from a rich brown colour to a pale blonde colour before finishing.

  • If the colour is paling too early before 20 seconds an under extracted sour tasting coffee will be produced. Grind finer is the first solution.

  • A 6 to 8 oz pour, depending on your choice of strength, goal 30 to 35 seconds and produce 40ml (27g weight) of espresso. For a 12oz cup goal 60ml (37g weight). This volume and weight is the maximum extraction amount. Flavours are washed after this time and volume.

  • If using less than 22g of coffee aim for a slightly shorter shot time and produce a little less espresso.

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