Espresso The Bäm

Espresso The Bäm at a Glance

Espresso The Bäm is an espresso blend from Erste Tegernseer Kaffeerösterei, made with coffee from India (50% Robusta) and Peru (50% Typica), with notes of caramel, almond, and nougat. It has a roast level of 4 out of 5, intensity of 4 out of 5, and very low acidity (1 out of 5).

Flavor and Character

The Bäm has a bold, well-rounded taste with notes of caramel, almond, and nougat. It works well on its own as an espresso and as a base for cappuccino.

Origin

Half is Robusta from Elk Hill Estate in Karnataka (Kodagu), India, and the other half is Typica from Finca Negrisa in Chanchamayo, Peru. The Peruvian portion is certified organic. Both coffees are washed processed.

Preparation

The Bäm is suitable for espresso machines, super-automatic machines, and moka pots. Our double-shot recipe: 19 g coffee, 40 g espresso, 93–94 °C, 22–24 seconds.

Frequently Asked Questions

What does Espresso The Bäm taste like?

Espresso The Bäm has a bold, well-rounded taste with notes of caramel, almond, and nougat.

What is Espresso The Bäm made of?

The blend consists of 50% Robusta from Elk Hill Estate (India) and 50% Typica from Finca Negrisa (Peru).

Which brewing methods are suitable for Espresso The Bäm?

Espresso The Bäm is suitable for espresso machines, super-automatic machines, and moka pots, both on its own and as a base for cappuccino.

What are the roast level, intensity, and acidity of Espresso The Bäm?

Espresso The Bäm has a roast level of 4 out of 5, intensity of 4 out of 5, and acidity of 1 out of 5 (scale: 1 = low, 5 = high).

What is the Robusta percentage in Espresso The Bäm?

The Robusta percentage is 50%. The other half is Typica from Peru.