Sun .. today I once again toasted! Have spontaneously I have a few packets (250g, whole beans) prepared for Saturday, but since there is a clear demand for the coffee beans.
are the two single-Oringin that I use most often: # 1: Costa Rica
Tarrazu: These beans I roast a bit darker. The roast is easy to Light Full City + French. The result is expressed by a very fine acidity and full body. A significant Edelbitterschokaladennote and a complex taste to perceive.
Preparation:
-18-20 g espresso powder
reference period of 25 to 28 seconds
-water temperature ! ~ 92 ° C ~ 94 ° C
- 30-40ml milk
+ ---> Cocoa:-D
# 2
Mexico Maragogype: This elephant beans are roasted medium brown. The roasting ends at (before 2 Crack) Full City, to preserve the fruity and mild, sweet taste remains. A very interesting blend of coffee, that should be possible without drinking milk, because the special flavor can be hardly noticed otherwise.
Preparation:
- 16-18g coffee powder
- period ~ 25 seconds
- Water temperature ~ 90 ° C ~ 92 ° C
- 30-35 ml
roaster: 5kg Probat roaster with an electric heater for co ** s. , - /
Blub Blub ...!
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