| Elevation / style | Roast tradition |
|---|---|
| Cultivar | Blend-dependent |
| Common processing | Blend-dependent |
| Flavor tendencies | Hazelnut, dark cocoa, toasted malt, dense texture |
| Suggested brewer | Espresso or moka pot |
| Starting ratio | 1:2 espresso |
| Water temperature | 90–93°C |
| Grind | Fine |
Understanding the profile
Modern specialty interpretations can be lighter and more fruit-forward than traditional blends. The most useful variables are dose, beverage yield, time, temperature and puck preparation. A 1:2 brew ratio is a common starting point, not a fixed definition.
Flavor descriptions are sensory shorthand, not added ingredients. A note such as “bergamot” or “cocoa” means the coffee can remind tasters of those aromas or flavors under particular roasting and brewing conditions.
How to brew it
Start from the roaster’s recipe. If the shot runs too quickly and tastes thin, grind finer. If it stalls or becomes harsh, grind coarser. Keep dose consistent while changing grind so the cause of each change remains clear.
For the first test, use filtered water, a consistent scale and the starting values above. Record the result. On the second brew, change only one variable: grind size is usually the easiest and most informative adjustment.
What to look for when buying
Prefer bags that disclose roast date, producer or cooperative, processing method and lot information. These details help you connect what you taste to how the coffee was produced. If a roaster publishes a brew recipe, use it as your first reference because it was likely developed for that specific roast profile.