Bombita
Summary
Bombita is a dark roast coffee blend from Brazil, Kenya, and Papua New Guinea, processed using both natural and washed methods. It offers a flavour profile of chocolate, caramel, and spicy notes, with hints of nuts. Recommended for espresso, chemex, handfilter, cold brew, aeropress, and French press.
Espresso
- Coffee in
- 19 g
- Coffee out
- 40 g
- Time
- 30 s
- Temperature
- 93°C
Grind: very fine
Chemex
- Coffee in
- 30 g
- Water
- 500 g
- Time
- 4:00
- Temperature
- 90°C
Grind: medium
Pour over
- Coffee in
- 15 g
- Water
- 260 g
- Time
- 3:00
- Temperature
- 90°C
Grind: medium
- 1.Rinse the filter paper with a bit of hot water first, slow pour 150g of water during 60 seconds in a circular motion, wait 30 seconds and continue by adding 50 grams of water, at 2 minutes in the pour
AeroPress
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 1:30
- Temperature
- 90°C
Grind: fine - medium
French press
- Coffee in
- 60 g
- Water
- 1000 g
- Time
- 4:00
- Temperature
- 90°C
Grind: fine - course
Cold brew
- Coffee in
- 60 g
- Water
- 1000 g
- Time
- 12 h
Grind: course
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Notes
- Caramel, Chocolate, Spice
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The roaster
Amsterdam's Bocca has been pushing specialty coffee since 2001, the first Dutch roaster to control the whole chain—direct buying, roasting, packaging, and serv…
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