Roasts
Vienna
Dark robe, in the middle of the second crack. Aroduce, roasted and spicy, with oil stains. Ideal for drinks with milk.
- Bean temperature
- 228–232 °C
- Agtron
- 35–45
- Roast point
- During second crack
- Rest for filter
- 2–5 days
- Rest for espresso
- 4–10 days
- Body
- Full
- Acidity
- Low
In the cup
- Dark chocolate
- Spice
- Molasses
- Toast
- Smoky
The Viennese west is removed in the middle of the second crack, with the grain at about 230 ° C. It's very dark brown and has oil stains on the surface.
Here the taste of the nut already dominates the taste of the origin: black chocolate, spices, molasses and toasted notes or something smoked. The acidity almost disappears, and the bitterness is pleasant if the touch is well done.
It goes very well in espresso for milk drinks, such as cappuccino or milk coffee, and in moka. Use water at 88-92 ° C. It needs less rest: 2-5 days for filter and 4-10 days for espresso. With this nut, clean the mill more often: the oil on the surface is attached to the teeth.
- Output temperature: about 230 ° C
- Agtron: 35-45.
- Time: in the middle of the second crack.
Every roast and its rest
| Roast | Filter | Espresso |
|---|---|---|
| Cinnamon | 5–12 days | 10–21 days |
| Sure | 5–12 days | 10–21 days |
| City | 3–7 days | 7–14 days |
| City + | 3–7 days | 7–14 days |
| Full City | 3–7 days | 7–14 days |
| Vienna | 2–5 days | 4–10 days |
| French | 2–5 days | 4–10 days |
| Italian | 2–5 days | 4–10 days |
This coffee bar runs on coffee… literally. And the odd ko‑fi.
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