Amigo - filter coffee
With the Amigo we present inviting and accessible filter coffees. For the Amigo we search for and roast coffees that change seasonally but are always balanced, chocolaty and mild. This new line starts with the Norcafé cooperative in Peru, from which we have been buying coffee since 2019. The Mishanango lot shows notes of caramel, is chocolaty and very balanced thanks to the mild acidity. For every day and every hour.
Amigo - Coffee Information
Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew
Origin: Jaén, Peru
Producers: Norcafé Cooperative, Lot Mishanango
Arabica varieties: Bourbon, Caturra, Typica, Villa Sarchí
Post-harvest process: depulped, 24h fermentation without water, dried
All our coffees are shipped as whole beans.
Brewing recommendation Amigo by David in the Hario Switch
| amount of coffee | 17 grams |
| total amount of water |
250 grams |
| grind | 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: Pressure pot
| amount of coffee | 24 grams |
| total amount of water |
400 grams |
| grind | 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 French press |
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 the Amigo we want to present filter coffees that are easy to use and have a great taste. We are looking for taste profiles that focus on balance, caramel and chocolate notes. These are often washed coffees in the region of around 84 points, which we roast a touch darker than our other filter coffees. We change the coffees seasonally so that we can always roast the current harvest from our partners for you. This coffee comes from the Norcafé cooperative, where 470 families grow coffee in the regions around Jaén (San José de Lourdes, Chirinos and Lonya Grande). The cooperative's coffees are sorted by the cuppers according to taste profile.
Why does the coffee taste the way it tastes?
The Mishanango lot from Norcafé has been convincing us since 2019. We roast the coffee for espresso blends, but when cupping we always noticed that we noticed the soft texture, the caramel and citrus notes, as well as the long aftertaste. So why not roast it as a filter coffee? That's what we did, and the result was super delicious. The combination of the basic profile of the coffee and the slightly longer roasting make the coffee well-rounded and balanced.
How did we roast the coffee?
We roast the coffee as a 15kg batch on our 30kg Giesen roaster. We roast the coffee for 9:30 minutes with a development time of 50 seconds. To develop this roast profile, we did two things differently than when we roast other washed coffees: first, we increased the batch size by 2.5kg, which slightly increases the roasting time and makes the coffee a little milder. Second, we increased the final temperature slightly, which further processes the sugar in the coffee and thus enhances the caramel note.
