Blood Orange · Brazil Nut · Brownie · Dark Chocolate · Grapefruit
Espresso Machine | Stove Top | Cezve/Ibrik
Recepe for Double Espresso
18 – 19 g
The island of Baankubedda, which can only be reached by small boats, has achieved a high status in recent years with its coffee in the Araku region. The coffee, harvested by hand, is transported in several trips in wooden boats to the collection point during the harvesting season.
The microclimate in which this coffee grows contributes a lot to its special character. Surrounded by water, supported by mineral-rich, rocky soil and shaded by oak, acacia, mango and millettia trees, this coffee achieves its full body and complex, balanced acidity, reminiscent of lime and orange.
With the collaboration of agronomists, coffee experts and indigenous farmers, the coffee is produced in a pristine and organic way, ensuring quality throughout the production chain.
As part of the Naandi aid project, which has been supporting the region and its families for 20 years, this exceptional coffee was produced and received over 88 points from the international jury at the „Gems Of Araku“ coffee competition.
We are happy to also support this project in the coming years and to share the wonderful coffees of Baankubedda with you. Have fun drinking it!
Preparation Filter Coffee
There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.
Here is a small guide:
|Water temperature||90 – 96 °C||90 – 96 °C|
|Dose||18 g||18 g|
|Amount of water||300 g||300 g|
|Grind||Medium 20 – 30 Clicks on the Comandante||Medium-coarse 24 – 35 Clicks on the Comandante|
Step by step
Step 1 Preparation:
- Grind 18 g of coffee
- Rinse the filter paper to get rid of papery flavor and preheat the brewer.
Step 2 Blooming:
- Pour in 18 g of coffee.
- Start timer.
- With approx. 40 g water, wet all coffee evenly and quickly.
Blooming prepares the coffee for the coming extraction.
Step 3 Intervals:
Use slow circular motions going inward and back outward in spirals for each pour
- 00:30 min to 120 g
- 00:50 min to 180 g
- 01:15 min to 240 g
- 01:40 min to 300 g
Finally, wait until the coffee has finished brewing and enjoy!
Family Project SUPREMO
Our quality standards
The roasting craft