The story of coffee called Fluffy Espresso

Fluffy represents my idea of a perfect coffee that is dense and sweet. Simply - fluffy. 

It is a well-thought mixture of naturally processed Caturra from Costa Rica from the Valle Central region and washed Colombia Castillo from the Mahusa farm in a ratio of 1:1. 

The Costarican coffee gives this espresso its sweetness and acidity. Colombian coffee brings a sweet caramel-like body. 

I roast the beans lighter and recommend preparing them exclusively in espresso machines with a portafilter and a separate grinder. You can expect notes of stone fruit, milk chocolate and nuts with a hint of flowers and citrus.

And how to prepare it?

The following recipe worked best for me:

• 18 g of freshly ground coffee 
• the first drops of the espresso started to appear 8 seconds after the beginning of the extraction
• the resulting double espresso had 40 g
• the time of extraction was 26 seconds
• the pressure 6 bar
• the water temperature is 93°C
• using treated water (by filtration)

The most important is the resulting weight of the espresso. The time is only indicative but should not be shorter than 25 and longer than 30 seconds.

For espresso preparation, always use coffee no earlier than 10 days from the roasting date. This will prevent unwanted sour and bitter tones in the taste.

Your coffee bag is infused with food-grade nitrogen to slow down bean oxidation so you can enjoy it up to 45 days from the roasting date.

Roman Nejedlý

Fiftybeans roaster