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PERU

AMAZONAS WOMAN PRODUCERS

Dark Roast | Espresso + Filter

Introduction

For extraction, this bean is great as an espresso but also works really well as filter/drip depending on your needs.

This brew guide will focus on the espresso and how we pull a tasty double (Italian style) shot for our cortados and cappuccinos.

This roast is great for espresso based milk drinks.

We’ll show you how we pull the foundational espresso shot, which is also delicious!

Puck preparation

Grind 17g of Peru Amazonas beans at your typical espresso setting for a dark roast. This may take some time dialing in but the goal is approx 34g out in 25-30sec. As a general rule of thumb, the darker the roast the coarser you can go.
 
This is what I would call “Vienna” style dark roast, pulled right before oil starts coming off the beans. It is the darkest we go at the Observatory, but for this bean it works really well. Bringing out the dark chocolate, vanilla and a delightful note of peach-orange hard candy.
 
Level your puck by WDT, tapping, OCD or other distribution methods. This one has utilized all 3, in that order.
 
Tamp.

Pull the shot

Goal is 34g out in 20-30sec.

On this machine (Gaggia Classic) I stop the flow at 30g as another ~4g comes out after you flip the switch.

*coffee aromas filling the air*

Enjoy

It’s time to enjoy your espresso shot 🙂

Can be enjoyed as is or integrated into a milk drink of your choice.

TRY NOW >

- MMXXI -

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