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Milk - Espresso - Colombia

This is dedicated to my brothers, father and all of you out there that likes a clean and transparent cup of coffee but simply prefer something darker roasted than "light roast". The green coffee that I use is a washed processed Caturra variety from the Farm San Alberto in Colombia. We can expect rich flavour notes of chocolate and ripe pear. 
Brewing advice: 

Use a 1:16 brew ratio (ex. 12g of coffee for 192g of water) using a Kalita or V60 brewer, aiming for a TDS of 1,39 for a rich and full cup of coffee. 

We start our brews with a "blooming process" which means that you pour water double the amount of the dry coffee (ex. 12g dry dose would be 24 - 30g of water) and stir as much as you can - a spoon would do the trick - for about 10 seconds. Then slowly pour the remaining of the water in a small circle in the center of the filter. 

Keep the water temperature at 94'C degrees and the water hardness around 90 ppm. 

The brewing always effects how the coffee will taste. And with a good combination of roasting and brewing a milk coffee doesn't have to be dark roasted to taste rich and sweet. This is an great example of that. By playing around with the total brew time you will be able to make the coffee sweeter (long brew time) or a bit more vibrant (short  brew time) the easiest way to do that is changing the speed of your pouring. Just make sure to remember to also change your grind size so that you can keep the suggested TDS.