Caramel · Vanilla · Passion Fruit · Orange and Peach Notes
Cristina, Mantiqueira de Minas, Minas Gerais
Farm / Farmer
Antônio Márcio und Helison da Silva
Red Catuaí · Yellow Catuaí
1st place Cup of Excellence Brazil 2014/15
Espresso Machine | Stove Top | Czeve/Ibrik
Recepe for Double Espresso
18 – 19 g
Antonio and Sebastiano Da Silva grew up in a very large family. The two of them count a total of 13 siblings. About 20 years ago, the family began to use 1-hectare of their land start cultivating coffee. An experiment quickly turned into a real passion – a passion that should bear excellent fruit in time!
Today cultivation of coffee is the main income of the family. The region in which the farm is located, has ideal characteristics: a very fertile soil, well-defined seasons and an advantageous altitude - the best conditions to cultivate quality coffee.
Another goal of the family is the preservation of natural resources on the farm. The coffee cherries are picked by hand and then sun-dried on the farm's own terraces. A great effort, which pays for itself. Together, the two brothers have won several awards for their coffees.
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)
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.
|Espresso tastes bitter
Grind too fine
|Espresso tastes sour
|Grind too coarse
Forgot to tamp
→ results in shorter shot time
→ results in longer shot time
|Espresso is too strong
Too little water
Increase amount of water
|Espresso is too mild/weak
Too much water
Decrease amount of water
Family Project Supremo
Our quality standards
The roasting craft
GET THE BEST OUT OF Helison
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 ...