Compadre, italienischer Espresso

Compadre - Coffee Information

How we would prepare Compadre

For a classic 9-bar profile, we use a brew ratio of 1:1.8 to 1:2 over at least 25 seconds. For high flavor intensity and a heavy body, extract the coffee for less time, aiming for 1:1.8. To bring the coffee into better balance and highlight a few more caramel notes, aim for 1:2.

We developed and optimized the recipe using the following equipment:

Water: Total hardness 5 °dH, alkalinity 3 °dH

Machine: Maro Model 1

Grinder: Eureka Single Dose Pro

Our interpretation of an Italian espresso

“Italian espresso” is often understood to mean short, strong, and roasty. In our tests, we found that there is no single Italian espresso: the roasts and blend compositions varied too much. With our interpretation, we bring together what matters to us: transparently traded specialty coffees, sourced through our partners at Farmers Coffee in Espírito Santo and produced by family farms. Dark roasted, with a focus on body and bold notes.

Why does Compadre taste the way it does?

The 50% Conilon Robusta gives Compadre a heavy body and bold, spicy, dark chocolate notes. The 50% Arabica from the mountains of Castelo brings Compadre into balance. Nutty notes and a soft texture create harmony in the cup. We roast no other coffee as dark as Compadre, emphasizing its classic character.

Tell me more about Compadre Espresso

Together with Farmers Coffee, we visited Arabica farms at 1,200 meters and Conilon farms at 80 meters above sea level in Espírito Santo. The topography is impressive, as is the history. Espírito Santo has a history strongly shaped by immigration. Many Italian families immigrated in the late 19th century, worked in coffee production, and gradually took over coffee farms. The two families who contribute their coffee to Compadre also have Italian roots: the Romãos produce their pulped natural Arabica in the mountainous region around Castelo, while the Magieros produce their pulped natural Conilon in the plains of São Mateus in northern Espírito Santo. In a way, a very long historical circle is completed: the coffee of these two Italian-rooted families now ends up in an Italian-style espresso.

How do we roast this coffee?

We chose a medium-long, hot roast. We roast the Henrique or Apas espresso a little longer, but Compadre reaches the highest end temperature on our roaster. This high end temperature emphasizes the roastier, bolder notes. We end the roast just before second crack.

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