Dreispitz, Espresso
Coffee Information
| Taste | Milk chocolate, chestnut, slightly citric, velvety |
| Bean Origin | One third 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 horizon. An espresso classic, interpreted for modern times. Whether the coffee comes from a portafilter machine or a fully automatic machine – Dreispitz simply works. Short, strong, uncomplicated, Dreispitz. In 2016, we started roasting in the Dreispitz quarter 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 – who would have thought – three equal parts: one third each from Brazil, Nicaragua, and India. The Arabica variety Mondo Novo from Brazil provides the base in 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 some complexity to the blend. With sweet and sour notes, it balances the blend. The washed-processed Robusta from Bharath Belliappa from India 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 actually roast our darker coffees at full capacity of 30 kg, but this coffee is very hard — Canephoras have hard cell walls and require a lot of heat for faster roasting. So we roast the coffee up to the first crack with 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.
Import Coffee Details to Beanconqueror
Guaranteed origin
We know exactly where our coffee comes from and when and where it was roasted.
Personal advice
We are here to help you with any questions or problems.
Fast shipping
Delivery from Germany or Switzerland
Free shipping in DE from €75
