Roasted Coffee Beans: Miscela Class
– 50% Arabica
– 50% Robusta
– Medium roast
Composition:
Blend of 2 types of arabica and 3 types of robusta.
Description:
Blend of character, with acidity appeased by balsamic scents and a persistent, gently sweet aftertaste.
Optimal preparation:
Water temperature in extraction 94°C, pre-infusion 3”, extraction 22”, total dispensing time 25” for 25 ml.
