Day 13 - Coffee Advent Calendar 2022

Another Costa Rican coffee by Alejo Castro

Although it also comes to us from Costa Rica and from the farmer Alejo Castro that you drank on day 2, this coffee is of the catuai and caturra varieties as opposed to the rarer variety that is the san isidro.

In addition, it is under the roasting know-how of Montreal roaster Canal, which has been developed in a light-medium roast style. It offers a rather lively body and we find a very present hazelnut, ending with a nice honeyed note on the finish.

In espresso

18g for (double espresso) to extract 40 g of liquid in 25 seconds .

In filter

Quantity: 20g ground coffee (sugar grain size) / 320ml cup

1. 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;
2. Then pour in a circular motion from the inside outwards another 140g water;
3. 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.

To be enjoyed quietly, giving it time to cool down. This will allow you to experience different layers of flavors.