Dreispitz, Espresso Blend
Coffee Info
| Taste | Milk chocolate, chestnut, slightly citrusy, velvety |
| Bean Origin | ⅓ each from Nicaragua, Brazil and India |
| Producers | Santa Rita & Friends, Apas, Bharath Belliappa |
| Varieties | Caturra (Arabica), Catuaí (Arabica), Mondo Novo (Arabica), Old Peridenia (Robusta) |
| Post-Harvest Process | Washed, natural, washed |
| All our coffees are sold as whole beans. | |
How We Prepare the Coffee
Our David developed and optimized the recipe with the following equipment:
Water: Total hardness 5 °dH, alkalinity 3 °dH
Machine: Ascaso Steel Duo PID
Grinder: Niche Zero
Grind Size: 13.5
Why Does the Coffee Taste the Way It Does?
Our Dreispitz espresso blend is perfect for anyone who loves a classic and balanced espresso, but wants to look beyond the Italian tradition. An espresso classic, interpreted in a modern way. Whether the coffee comes from a portafilter machine or a fully automatic machine – Dreispitz just works. Short, strong, uncomplicated, Dreispitz. In 2016, we started roasting in the Dreispitz district on the outskirts of Basel. Our espresso blend is dedicated to this bustling and creative neighborhood.
Why Did We Buy This Coffee?
The Dreispitz is a blend made from – you guessed it – three equal parts: one third each from Brazil, Nicaragua and India. The Arabica variety Mondo Novo from Brazil provides the base for the espresso. The coffee tastes of hazelnut and milk chocolate and creates a creamy texture. The coffee from Nicaragua from the farms Las Nubes and El Recuerdo – neighboring farms and partners of ours in Nicaragua – adds complexity to the blend. With sweet and sour notes, it balances out the blend. The washed Robusta from Bharath Belliappa from India then provides the classic espresso effect. The Robusta gives the blend weight and a strong aftertaste.
How Do We Roast This Coffee?
As a 20-kg batch on our 30-kg roaster. We usually roast our slightly darker coffees at full capacity of 30 kg, but this coffee is very hard – Canephoras have hard cell walls and need a lot of heat for faster roasting. So we roast the coffee up to just before the first crack at 70% energy, which is a lot. We roast it for a total of 13:30 minutes to the same final temperature as our APAS. The roast level is therefore similar, but the color is lighter because Canephoras don't get as dark as Arabicas at the same temperature.
Shipping Also Possible via Coffee Letter
All our coffees can be ordered in the form of a coffee letter. It is treated like a regular letter and lands in your mailbox. This reduces the postage for 250g of coffee from 7 to 2.5 francs. At checkout, you can choose between the Coffee Letter, A-Post and B-Post options.
Read Coffee Details in Beanconqueror
Garantierte Herkunft
Wir wissen exakt wo unser Kaffee herkommt und wann dieser wo geröstet wurde.
Persönliche Beratung
Wir sind bei Fragen und Problemen als Ansprechpartner für dich da.
Schneller Versand
Lieferung aus Deutschland oder der Schweiz
Gratis Versand in CH ab 120 CHF
