Carlos Cadena Espresso
Summary
A comforting washed Sarchimor from Mexico, produced by Carlos Cadena, a third-generation grower. This espresso offers gentle dried-fruit sweetness and a cookie-like finish, with notes of chocolate, dried apple, and cookie butter. The coffee is processed with care, depulped, fully washed, and dried on raised African beds.
Espresso
- Coffee in
- 19 g
- Coffee out
- 41 g
- Time
- 33 s
Straight espresso: 40-42 grams out, 30-36 sec. For milk drinks: 32-34 grams out, 25-30 sec.
Pour over
Ratio 16:1- Coffee in
- 21 g
- Water
- 340 g
- Time
- 2:30
- Temperature
- 93°C
Grind: Medium-coarse
- 0:00Bloom with 50 grams of water. (30 s)
- 0:30Pour 200 grams of water, bringing total to 250 grams.
- 3.After drawdown, pour 90 grams, bringing total to 340 grams.
Rinse paper filter before brewing.
AeroPress
Ratio 15.5:1- Coffee in
- 18 g
- Water
- 280 g
- Time
- 1:45
- Temperature
- 91°C
Grind: Medium coarse grind
- 0:00Fill aeropress to 280 grams.
- 1:10Break crust and stir.
- 1:15Start plunge, finish at 1:45.
Do not plunge on top of the scale.
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
- Espresso
- Decaffeinated
- No
- Producer
- Carlos Cadena
- Variety
- Sarchimor
- Notes
- Red Apple, Cookie, Chocolate
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The roaster
Based in Calgary, Monogram Coffee roasts for what they call the Sweet Spot — expressive flavour, smooth balance, and everyday drinkability. As Canada's most aw…
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