Tradycyjna Warszawska
Summary
Brazilian specialty coffee from the Cerrado region, made from Mundo Novo and Topazio varieties, processed using the natural method. Dark roast offers a classic profile: dark chocolate, walnut and caramel, low acidity and full, creamy body. Designed for espresso and automatic espresso machines, also works well in moka pot and French press.
Espresso
- Coffee in
- 18 g
- Coffee out
- 38 g
- Time
- 27 s
- Temperature
- 94°C
Moka pot
- 1.Fill the filter basket with coffee to the brim without pressing.
- 2.Pour boiling water into the lower chamber up to the valve level.
- 3.Remove the moka pot from the heat as soon as the coffee stops pouring into the upper chamber.
Filter
- Time
- 8:00
- Temperature
- 94°C
Grind: medium-coarse
- 0:00Add 4 heaped teaspoons of freshly ground coffee to the glass.
- 0:00Pour hot water (about 94°C) over the coffee.
- 0:00Wait 4 minutes. (4:00)
- 4:00Stir.
- 4:00Let it rest for another 4 minutes. (4:00)
French press
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 4:00
Grind: coarse
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
- Altitude
- 900 - 1100 m.a.s.l
- Variety
- Topazio, Mundo Novo
- Notes
- Caramel, Walnut, Dark Chocolate
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The roaster
Story Coffee Roasters is a specialty coffee roaster in the heart of Warsaw, Poland. They stick to specialty-grade beans (scored 80+), roasted in small batches…
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