COMPOSITION
Colombia Huila | Washed Brazil Mogiana | Natural Ethiopia Hambela | Natural Anaerobic
Pressure: 9 Bar Temperature: 93.5c Basket: 22G VST Dose: 21G Yield 36-38G Time: 25-27 Seconds Espresso Ratio: 1:1.7 - 1:1.8
Pressure: 9 Bar Temperature: 93.5c Basket: 22G VST Dose: 22G Yield 36-38G Time: 30-33 Seconds Espresso Ratio: 1:1.6 - 1:7 Ristretto Ratio: 1:1 (22g - 22s)
Our most popular espresso blend. Sourced and roasted for intense dark chocolate and caramel flavours with fruity undertones, creating delicious and sweet white coffee that taste like Black Forest Cake.
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