Flavour profile
Flavours of milk chocolate and toffee lead into dark fruit acidity. Sweet and creamy with a lingering malt and hazelnut finish.
If you like your coffee heavy, but still balanced and sweet, with gentle acidity, this is the one for you.
Coffee specs
| Blend | – Guatemala Todosanterita – Peru Mandarina Suave – El Salvador El Borbollon – Brazil Ouro Fino |
| Body | ★ ★ ★ ★ ☆ |
| Acidity | ★ ★ ★ ☆ ☆ |
| Roast level | ★ ★ ★ ★ ☆ |
Suggested recipe
| Dose | 22 - 23g |
| Yield | 40 - 44g |
| Time | 30 - 32 seconds |
|
Temperature Based on a La Marzocco |
91.5 - 92.5ºC |