Brewing Method: Espresso.
Espresso brewing intensifies the rich, chocolatey profile while maintaining a mild sweetness that feels bold but not overwhelming.
Ingredients:
- 18g Colombia Medellin Bean coffee (for a double shot)
- 36ml water (for extraction)
Equipment:
- Espresso machine
- Burr grinder
- Tamper
- Scale
Steps:
- Grind the coffee fine, with a texture resembling granulated sugar. The consistency is crucial to extract the bold chocolate and nutty flavors.
- Preheat the espresso machine: Ensure it’s fully warmed up to maintain temperature stability.
- Dose 18g of coffee into the portafilter. Distribute the grounds evenly and tamp firmly to create a uniform bed.
- Extract: Start the shot and aim for a 25-30 second extraction time to ensure a balanced espresso. You should pull about 36ml of liquid.
- Serve immediately to preserve the fresh, rich flavors in a pre-warmed Lucky Cuppa Smart Mug.
Tasting Notes:
- Rich chocolate flavours dominate, with nutty highlights adding complexity.
- The shot will be mildly sweet with a smooth finish, leaving you feeling rejuvenated.
- The espresso’s natural creaminess brings out the best in this blend of premium varieties.
