Mano, Espresso Blend

Mano - Coffee Info

How we would prepare Mano

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

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

Tell me more about the Mano Espresso

We asked ourselves: How can we connect different coffee flavor worlds? Classic coffee interpretations are often darker roasted, while many specialty coffees live from fruity notes. Mano is meant to bridge these worlds, or rather: it takes you by the hand ("mano") and builds the bridge. For this, we seek coffees from our partners that can give this blend the attributes we're looking for: lots of texture, light fruit notes, and a delicate, mild acidity.

Why does Mano taste the way it does?

75% of the blend consists of three equally sized portions 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 dry-processed coffee (natural), which brings fruity notes and reminds us in this roast style of dark stone fruits.

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, combined with the longer roasting time, absorbs a lot of heat, and this shows in strong notes without losing freshness. The end temperature is in our medium range, and we extend the development time—the time after the first crack—to 15% with a declining rate of rise. This way we work on caramelization and give the coffee a broad sweet spot.

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