Dreispitz, espresso

Dreispitz Coffee Info

How we would prepare the Dreispitz

Our David developed and optimized the recipe with the following equipment:

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

Machine: Ascaso Steel Duo PID

Grinder: Niche Zero

Grind size: 13.5

Tell me more about the Dreispitz Espresso

Our Dreispitz espresso blend is perfect for anyone who enjoys a classic and balanced espresso but wants to look beyond traditional Italian tastes. An espresso classic, reinterpreted for modern palates. Whether the coffee comes from a portafilter machine or a fully automatic machine – the Dreispitz simply fits. Short, strong, uncomplicated, Dreispitz. In 2016, we started roasting in the Dreispitz district on the outskirts of Basel. This bustling and creative area is dedicated to our espresso blend.

Why does Dreispitz Espresso taste the way it does?

The Dreispitz is a blend of – who would have thought it – three equally large parts: one third each from Brazil, Nicaragua, and Guinea, and alternately India. The Arabica variety Mondo Novo from Brazil provides the base of the espresso. The coffee tastes of hazelnut and milk chocolate and has a creamy texture. The coffee from Nicaragua, from the Las Nubes and El Recuerdo farms – neighboring farms and our neighbors in Nicaragua – adds some complexity to the blend. With sweet and sour notes, it balances the blend. The honey-processed Robusta from Macenta Beans in Guinea then provides the classic espresso effect. The Robusta gives the blend body and a strong aftertaste. Depending on the season, we use washed Robusta from Plantrich in India as the Robusta component.

Read coffee details in Beanconqueror

Import to Beanconqueror