When it comes to specialty coffee, every parameter matters. This recipe was designed to highlight cup clarity and aromatic complexity, while maintaining balance and sweetness.
Using a specialty blend made from two natural coffees: one from Brazil, one from Ethiopia.—Brazil bringing body and structure, Ethiopia adding brightness and floral complexity.
Extraction was carried out using a ROCKET Appartamento TCA, set at 93°C and 9 bars of pressure, paired with a B702TCH24E competition filter, ideal for maximizing consistency and flow control.
Extraction Parameters:
- Coffee dose: 18 g
- Beverage weight: 38 g
- Extraction time: 27–30 seconds
- Pre-infusion: off
- Temperature: 93°C
- Pressure: 9 bar
- Filter: B702TCH24E
The result is a balanced, clean cup with medium body and a controlled acidity. Expect notes of papaya and pineapple on the nose, followed by marzipan, raisin, and a soft hazelnut finish with excellent persistence.
Flavor radar:
- Aroma: 7
- Sweetness: 8
- Acidity: 4
- Bitterness: 1
- Aftertaste: 8
We recommend tasting the espresso about 2 minutes after extraction, allowing the profile to settle and fully express itself.
A recipe crafted for precision, yet easy to enjoy: approachable, smooth, and perfectly balanced.
