Mano, Espresso Blend

Mano - Coffee Info

How we would prepare Mano

Standard 9 Bar: With a brew ratio of 1:2.1 and 20g in, we emphasize the soft and round texture of the coffee. The sweet spot is at an extraction time of 23-27 seconds. Shorter extraction focuses more on fruit acidity, longer extraction on chocolate aromas.

Pressure profile: Beverage ratio 1:2.2 with 19g in, 42 out in 26 sec. 5 bar for 8 sec, then up to 8.5 and back down to 5 bar for the last 10 sec. Results in a very juicy espresso with a lighter body and very soft texture.

Tell me more about Mano Espresso

We asked ourselves: How can we combine different coffee flavor worlds? Classic coffee interpretations are often darker roasted, while many specialty coffees thrive on fruity notes. Mano is designed to bridge these worlds, or rather: it takes your hand ("mano") and builds the bridge. For this, we look for coffees from our partners that can give this blend the attributes we are looking for: lots of texture, a light fruitiness, and a delicate, mild acidity.

Why does Mano taste the way it does?

75% of the blend consists of three equal parts of washed coffees. What they have in common is a focus on a heavy body, which we emphasize with a darker roast. 25% comes from a naturally processed coffee, which brings fruity notes and reminds us of dark stone fruit in this roasting style.

How do we roast this coffee?

As a 25kg batch on our 30kg roaster. We roast for 14:50min with a development time of 2:15min, or 15%. The slightly smaller batch size, coupled with the longer roasting time, absorbs a lot of heat, and this is reflected in rich notes without losing freshness. The final temperature is in our medium range, and we extend the development time - i.e., the time after the first crack - to 15% with a falling rate of rise. This way, we work on caramelization and give the coffee a broad sweet spot.

Import coffee details into Beanconqueror:

Import Bean