Amigo, filter coffee
Amigo - filter coffee
With Amigo, we present inviting and approachable filter coffees. For Amigo, we seek out and roast coffees that change seasonally, but are always balanced, chocolatey, and mild. This coffee comes from the Sierra Mixteca in Oaxaca, Mexico. For every day, every hour.
Amigo - Coffee Info
Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew
Origin of the beans: , Sierra Mixteca, Oaxaca, Mexico
Producer end: Villages around Guadalupe Miramar
Varieties: Typica, Bourbon, Caturra, Mundo Novo
Post-harvest process: Washed
All our coffees are sold as whole beans.
Brewing recommendation Amigo by David in the Hario Switch
| Amount of coffee | 17 grams |
| Total amount of water |
250 grams |
| Grinding degree | 4.1.0 |
| Age of roasting | 10 days |
| Water temperature |
88 degrees |
| Blooming |
50 grams (30 seconds) |
| Brewing time |
2:40 |
| Infusions | 0:00 50g (valve closed) 0:30 Open valve & pour to 150g 1:15 Close valve & pour to 250g 1:45 Open valve |
David used the following equipment to develop the recipe:
Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
French press: Timemore U
Brewing recommendation Amigo by David: French press
| Amount of coffee | 24 grams |
| Total amount of water |
400 grams |
| Grinding degree | 4.4.0 |
| Age of roasting | 10 days |
| Water temperature |
90 degrees |
| Brewing time |
4:00 |
| Infusions |
0:00 Pour 400g of water 4:00 Stir 4:20 Press down the plunger |
David used the following equipment to develop the recipe:
Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 paper
Tell me more about the Amigo
With Amigo, we aim to present filter coffees that are easy to use and taste great. We look for flavor profiles that focus on balance, caramel, and chocolate notes. These are often washed coffees in the region of 84 points, which we roast a touch darker than our other filter coffees. We rotate the coffees seasonally so we can always roast the latest harvest from our partners for you.
Why does the coffee taste the way it tastes?
Norcafé's Mishanango lot has been winning us over since 2019. We roast the coffee for espresso blends, but we always noticed during cupping that its soft texture, caramel and citrus notes, and long aftertaste stood out. So why not try it as a filter coffee? We did, and the result was delicious. The combination of the coffee's basic profile and the slightly longer roasting process makes the coffee well-rounded and balanced.
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