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100% Robusta AA Roasted Coffee Beans
₹520.00
Indulge in the exquisite flavor profile of premium AA-Grade specialty Robusta beans, cultivated in the lush, verdant hills of Coorg, Karnataka.
Experience the depth and vibrancy of high-altitude, shade-grown coffee that delivers a truly refined and invigorating cup. Perfect for those who appreciate a strong, bold, and full-bodied brew, Robusta beans offer a unique balance of intensity and brightness, with a lively aftertaste that lingers pleasantly.
Flavor & Notes:
This premium single-origin Robusta ensures a robust, flavorful, and aromatic experience.
Enjoy a smooth, full-bodied profile accented by subtle fruity undertones and a delicate hint of chocolate, creating a cup that is both indulgent and satisfying.
Drinking Preferences:
Ideal for indulgent milk-based beverages such as Cappuccinos, Espresso Lattes, and Cold Coffees.
Perfect for those who enjoy a rich crema and a bold, aromatic finish.
Elevation:
Sourced from premium plantations in Coorg, where beans are shade-grown amidst native jungles and fruit trees at elevations ranging from 3,600 to 3,937 feet, ensuring superior flavor, density, and aroma.
Freshness Assured:
Packaged in a tamper-proof, resealable zip-lock pouch with a one-way freshness valve, locking in aroma and flavor for a fresh brew in every cup.
Quantity
BREWING TECHNIQ
✅ Ensure that the water tank of your espresso machine is filled.
✅ Next, add the coffee to the portafilter and tamp it down gently to create an even and compact layer of coffee grounds.
✅ Insert the portafilter into the espresso machine and activate the machine, allowing it to brew for 35 seconds.
BEST TIPS TO BREW PERFECT COFFEE
• If your coffee has a sour taste, consider grinding the beans finer or applying more pressure during tamping to achieve a denser puck, which can enhance extraction. Conversely, if the coffee is bitter or astringent, it may be over-extracted, necessitating a gentler tamp or a coarser grind.
• The temperature of the water and the bar pressure are crucial factors in determining the flavor of your espresso; if your machine permits, aim for an extraction temperature between 94-96°C. For
lighter roasts, increasing the dosage can enhance extraction while keeping other variables constant, whereas for darker roasts, reducing the dose can help achieve a more balanced flavor.
• It is essential to tamp evenly, ensuring the coffee grounds are level, as uneven tamping can lead to channelling and result in a subpar espresso shot. During a 35-second extraction, the visual progression should be divided into thirds, beginning with a thin, dark stream, transitioning to a steady caramel color, and concluding with a lighter, faster stream; excessive light extraction canimpart bitterness and a woody taste to the coffee.
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