Day 20 - Coffee Advent Calendar 2022
Three things that are consumed abundantly during the holidays!
Caramel, hazelnut and dark chocolate. These are the notes that accompany this coffee from Fantôme, a roaster from Quebec, who works directly and without intermediary with Mauricio Salaverria, a producer from the Apenaca region in El Salvador. It represents the expression of a more roasted coffee than usual at this roaster, without however falling into dark or so-called "Italian" roasting. To be drunk as a filter or an espresso, pairing well with milk.
18g for (double espresso) to extract 40 g of liquid in 25 seconds .
Quantity: 20g ground coffee (sugar grain size) / 320ml cup
- The bloom: start by pouring 40g water for the first 30 seconds to release the CO2 contained in the grain and the volatile aromatic compounds;
- Then pour in a circular motion from the inside outwards another 140g water;
- We end with a last 140g of water in a circular motion when the 2nd stage has not yet completely run out for a cup of 320 ml in total.
Desired infusion time in filter : 2 minutes 30 to 3 minutes.
In summaryCaramel, hazelnut and dark chocolate
Roast Profile: Medium-Dark