Obtain the best extraction every time
We have worked with baristas to study the best extraction metrics for espresso, moka and filtered extraction.
When dealing with these three types of extraction the first things to pay attention to is the grind size.
Fine grinding is best suited for espresso because the water that penetrates the coffee groundss has the highest pressure.
For a moka extraction we recommend a medium sized grind.
Last but definetly not least for filtered extraction we recommend to set your grinder at a bigger size grind.
We have found that both of our coffees excell at an extraction temperature of 93.5* Celsius. In espresso machines we are looking at at extraction pressure of 1.2 bars, preinfusion time of 5 seconds and total extraction time of 22-23 seconds for a double shot, 20 grams and 40 grams out.
Please give the coffee a stir to break the crema & unleash notes of bitter cocoa, toasted bread, dark chocolate and bakery in the Java variety and tropical flowers, dark chocolate and nuts in our Catuai.