Description
(*) What type of Espresso grinding should I use?
The grinding to prepare an Espresso is the one that requires more precision of all the grinding to prepare the coffee drink, it is for this reason that we offer 3 different sizes of ground Espresso: Fine, intermediate and thick, each corresponding to a different particle size .
It will basically depend on the type of Espresso Coffee Maker we have. Assuming that we use ground coffee with an intermediate degree of grinding, that we use the right amount of coffee and that we squeeze it properly:
- If the extraction (coffee fall) is too fast and we are "watered down", we will need to use the degree of fine grinding.
- If the extraction is too slow and we fall almost "drop by drop", we will need to use the degree of coarse grinding.
- If the extraction is proper, we are using the correct degree of grinding.
- For any questions contact us through info@beanaromacafe.com
Description:
- Origin: Mexico
- Region: Pavencul Community of Tapachula, Soconusco, Chiapas
- Farmer: Donato Velázquez Velázquez
- Species: Arabica
- Variety: Bourbon and Salchimor
- Cultivation: Under the shade
- Process: Washing
- Grain density: High
- Altitude approx .: 1940 meters above sea level
Tasting note: Floral, fruity, resinous and herbaceous. Citric acidity and slightly lactic acid. Full body. Creamy texture. Shades of cherry, olive, vanilla and chocolate.
