Costa Rica SOE Espresso - Why Serve Iced Water with Espresso?
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I recently decided to start a new series about attempting to make espresso. Today, the first installment of this series will be attempting to make SOE (Single Origin Espresso) using Costa Rican Fire Phoenix Estate Sapphire.
Coffee Bean Information
- Region: Costa Rica, Central Valley
- Estate: Fire Phoenix Estate, Altitude: 1600m
- Processing: Natural Process
- Variety: Caturra Catuai
SOE Espresso Extraction Parameters
- Coffee powder: 16g
- Extracted coffee liquid: 32g
- Extraction time: 35 seconds
SOE Espresso Flavor Description
Blackberry, citrus, fermented wine notes, candied fruit, medium to high acidity, medium to high sweetness, slightly low bitterness, long aftertaste
SOE Milk Coffee Parameters
- Coffee cup capacity: 180ml
- Espresso portion: 32g
- Milk ratio: 1:4.6
SOE Milk Coffee Flavor Description
Obvious floral aroma, slight fermented wine notes in the aftertaste, very high sweetness, reminiscent of milk tea
Conclusion
The roast level of this Costa Rican Fire Phoenix Estate Sapphire is actually more suitable for pour-over coffee, so several difficulties arise during preparation. First, the beans cannot be too fresh, requiring a longer resting period. Insufficient resting time will cause carbon dioxide in the coffee beans to obstruct water flow during extraction, leading to under-extraction.
Second, to bring out the fermented aroma in this coffee and make it more complete, the entire extraction time needs to be extended to a full 35 seconds.
If your conditions allow, why not give it a try? I believe you can discover more different possibilities from these beans.
For more specialty coffee beans, please add private WeChat: FrontStreet Coffee, WeChat ID: kaixinguoguo0925
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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