Fazenda Coqueiro

Caramel · Lemon Tart · Mango · Vanilla · Honey

Roasted Coffee

€9,80

(€3,92/100g)

Tax included. Shipping calculated at checkout

Größe:

250 g 1000 g

Variant

Granulation

Facts

Country	Brazil
Region	Carmo de Minas
Farm / Farmer	Paulo Sérgio Carneiro Ribeiro
Variety	Yellow Catuaí
Processing	Anaerobic Natural
Altitude	1300 m

Suitable For

Espresso Machine | Stove Top | Czeve/Ibrik

Recepe for Double Espresso

Dose
Yield
Time

18 – 19 g
45 – 50 g
26 – 31 s

Preparation Espresso

There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.

Preparation in a portafilter (general rules of thumb)

Water temperature	90-96 °C
Brewing ratio	1:2,8
Dose	18 g
Yield	50 g
Time	25-30 s

Step by step instructions

Take the portafilter out of your brew group and rinse the group briefly.
Place your clean and dry portafilter on a scale and tare it.
Grind the desired amount of coffee (dose) into your portafilter.
Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
Remove any coffee residue from the edge of the screen.
Start your shot as soon as you place the portafilter in the group.
Stop your shot when your target yield is reached.
When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.

Troubleshoot

Problem	Possible reasons	Solution
Espresso tastes bitter	Grind too fine Over dosed Tamping pressure too high → results in long shot time	Coarser grind Reduce dose 'normal' tamping pressure → results in faster shot time
Espresso tastes sour	Grind too coarse Under dosed Forgot to tamp → results in shorter shot time	Finer grind Increase dose Tamp → results in longer shot time
Espresso is too strong	Over dosed Too little water	Decrease dose Increase amount of water
Espresso is too mild/weak	Under dosed Too much water	Increase dose Decrease amount of water

Family Project Supremo

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!

Fazenda Coqueiro

€9,80

GET THE BEST OUT OF Fazenda Coqueiro

When it comes to coffee, a bit of attention to detail helps somewhat.
With a precise scale and a suitable tamper, the espresso becomes a tad better ...

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Brasilien

Fazenda Coqueiro

Caramel · Lemon Tart · Mango · Vanilla · Honey

Roasted Coffee

Facts

Suitable For

Recepe for Double Espresso

Preparation in a portafilter (general rules of thumb)

Step by step instructions

Troubleshoot

Our quality standards

The roasting craft