Mano, Espresso Blend

Mano - Coffee Information

How we'd prepare Mano

Standard 9 bar: Using a brew ratio of 1:2.1 and 20 g in, we emphasize the coffee's soft, rounded texture. The sweet spot is an extraction time of 23–27 sec. A shorter extraction focuses more on the fruit acidity, while a longer one brings out the chocolate notes.

Pressure profile: Beverage ratio of 1:2.2 with 19 g in and 42 g out in 26 sec. 5 bar for 8 sec, then up to 8.5, and back down to 5 bar for the last 10 sec. This produces a very juicy espresso with a lighter body and a very smooth texture.

Tell me more about Mano Espresso

We asked ourselves: How can we bring different worlds of coffee flavor together? Classic coffee interpretations are often roasted darker, while many specialty coffees are known for their fruity notes. Mano is meant to bridge these worlds—or, in other words, take you by the hand (“mano”) and build the bridge. To do that, we look for coffees from our partners that can give this blend the attributes we want: lots of texture, a touch of fruit, and delicate, mild acidity.

Why does Mano taste the way it does?

75% of the blend consists of three equal parts washed coffees. They share a focus on a heavy body, which we emphasize with a darker roast. The remaining 25% comes from a dry-processed coffee (natural) that brings fruity notes and, in this roast style, reminds us of dark stone fruit.

How do we roast this coffee?

As a 25 kg batch on our 30 kg roaster. We roast for 14:50 min with a development time of 2:15 min, or 15%. The slightly smaller batch size, paired with the longer roast time, absorbs a lot of heat, resulting in bold notes without losing freshness. The end temperature is in our medium range, and we extend the development time—that is, the time after first crack—to 15% with a declining rate of rise. This helps us develop caramelization and gives the coffee a broad sweet spot.

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