Description
Tasting notes: Cocoa | Brown Sugar | Pecan
Medium body and balanced espresso. Smooth and creamy when brewed as a filter.
Origin: Mexico
Process: Swiss Water Decaf
Espresso:
18g dry / 35-37g liquid
26-28s without Pre-infusion
28-30s with Pre-infusion
200-201°F / 93-94°C grouphead temperature
9 bar at grouphead
Brewing:
1:16 coffee to water ratio
200°F / 93°C water temperature (60s off boil)
