Espresso Christmas Special | El Diamante
A magical coffee for the magical season!
Origin: Costa Rica
Region: Alajuela Province, San Ramon
Washing station: Café de Altura
Process: Anaerobic Natural
Variety: Caturra and Red Catuai
Taste notes: Apple and Cinnamon Strudel and Strawberry Jam
Used in the both the World Barista Championship and Brewers Cup, this coffee is a real showstopper.
Whole coffee cherries are placed in a tank of water and then sealed for 20 hours, beginning the fermentation process that produces this pleasant note of cinnamon. A complex and unique flavour profile, perfect for the Christmas season.
Espresso Roast and Filter Roast explained
Espresso Coffee - To be used on espresso machines only and may work on Moka pot depending on the coffee.
Filter Coffee - To be used on brewing devices that use a filter in the brewing process such as Aeropress, Pour Over, Batch Brewers and French Press etc.
Grinding Fresh or Pre Ground
Whether you run a coffee shop or you’re brewing at home one thing is certain, if you grind fresh per cup/batch your coffee will taste a million times better than pre-ground, not to mention all that beautiful aroma the will fill your room once you grind and begin brewing.
The reality is that once coffee is ground, it is fully oxidised in about 6 minutes post grind meaning the staling stage is happening almost immediately.
But isn’t a grinder really expensive? you might think! Not necessarily, you can get a great hand grinder with a really good burr set that will only set you back about €35.00. If you want an electric grinder you should always buy a Burr Grinder over a blade grinder, this will ensure your grind will be evenly ground compared to a blade that will slice the coffee beans into different sizes meaning the coffee will brew at hugely different rates in the same brew, and taste unbalanced and bitter.