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HomeCoffeesEspresso Italiano No1
Blend · Brazil + Asia + Ethiopia + India

Espresso Italiano No1

40% washed / 60% natural div., grown at 1100 masl

Roasted by Die Rösterei Coffeum

Available now· checked 3 Aug
RegionEstimated
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Cupping score

82/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryDie Rösterei Coffeum· Hamburg, Germany
BlendFinca Cerrado Mineiro, Brazil + Asia + Ethiopia + India
Producer—
Process40% washed / 60% natural40% washed / 60% natural Wasch-Station✓
Harvest—
Altitude1100 masl✓
Varietiesdiv.✓
Roast—
Tasting notesfruity sweetness, nutty, chocolatey, caramel✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • fruity sweetness
    Fruity
  • nutty
    Nutty/Cocoa
  • chocolatey
    Nutty/Cocoa
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Origins

    A blend of 4 origins

    this coffee combines green coffee from several places

    1. Finca Cerrado Mineiro, Brazil

      40% washed / 60% natural

    2. Asia

      Other

    3. Ethiopia

      Other

    4. India

      Other

  2. Roastery

    Die Rösterei Coffeum

  3. Coffee· viewing

    Espresso Italiano No1

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEspresso "Halleluja"brasilien cerrado espressoEl Castillo, EspressomischungEspresso Blend #5HOUSE BLEND ESPRESSOEspresso Il LagoSimilar flavour profilefruchtsüße, nussig, schokoladiger148From the same originBrazil2605More from this roasterDie Rösterei Coffeum75 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

Process40% washed / 60% naturalAltitude1100 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability