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Facts
|
Country |
Nicaragua |
|
Region |
Condega |
|
Farm / Farmer |
Project of Women in Coffee Farming in Nicaragua |
|
Variety |
Caturra · Catimor |
|
Processing |
Washed |
Suitable For
Espresso Machine | Stove Top | Czeve/Ibrik
Recepe for Double Espresso
|
Dose |
18 – 19 g |
Farm History
Super Mujeres" is about real super women. The project was launched through the cooperation of the "Alliance for Coffee Excellence" with the Nicaraguan authority "CONATRADEC" and promotes women who show what is possible with coffee through their agriculture techniques. It is thus an example of progressive women's and family policies in Nicaragua.
The coffees submitted were tested and evaluated by an international jury and finally auctioned off so that the women are compensated with a fair price for their work. In this way, they also help to further establish Nicaragua as a country of origin of excellent coffee. Since half of Nicaraguan coffee is grown by small farmers, the paradigm shift from mass to class is especially important, as quality is the point by which small farms can stand out from the agricultural industry.
We are pleased to present this organic coffee, which has been produced in a thoroughly fair manner, as well as scoring points for its sweetness and balance. Enjoy!
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
|
Coarser grind
|
| 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
The roasting craft
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GET THE BEST OUT OF Super Mujeres Espresso
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 ...