Coffee cultivation is present throughout the Indonesian archipelago and Java is one of the most important names in the history of our drink.
This coffee was tasted, for this evaluation, extracted in espresso at 91 ° (to avoid overloading the bitterness) with an extraction of 25 ml in 24 seconds. The degassing of the coffee was 48 hours.
The cream is very dark hazelnut, toasted, without nuances. On the nose the sensations are marked by wood, dark caramel.
To the taste, the coffee is very full-bodied and a decidedly intense bitterness, balanced by a pleasant sweetness. Definitely a coffee for strong palates and certainly perfect as an espresso, but also with mocha.
- Gluten Free
The Caffèlab project was born as a collective, a group of people with different skills, different past and present but the same passion: quality coffee.
The world of coffee is changing. In recent years we have been witnessing a strong cultural evolution of coffee. Some consumers are beginning to realize that this product can be a universe of varieties and aromas and that a conscious taste can give us extraordinary sensations.
We wanted to make our blends through experimentation, because looking for quality does not mean fossilizing on a taste, but going in search of it. We have also started to use different extraction methods, because coffee is not just about espresso. Finally, we understood that roasting can totally change the taste of a coffee and that you can also experiment by roasting your own coffee, at home, at different levels, with different profiles.
This is why we have created Caffèlab: to allow you to create your own personalized coffee blend, through our configurator, making available the best single origins and professional equipment.