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.

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.

    In summary

    Caramel, hazelnut and dark chocolate

    Process: Washed
    Origin: Salvador
    Region: Apaneca
    Variety: Pacas
    Roast Profile: Medium-Dark

    Until tomorrow!