House blend Maple #26 | medium roast coffee beans

https://live.staticflickr.com/65535/53535268357_616318119e_w_d.jpg ▎Maple #26 The first formula we produced, It was clearly used to make espresso during the conception stage. Make the store’s signature bean. #26 is the time of year when the maple leaves turn red. It is also the time to achieve it. https://live.staticflickr.com/65535/53538286194_f616782989_n_d.jpg ｜Composition of coffee beans Guatemala/washed Costa Rica/honey processing Ethiopia/washed https://live.staticflickr.com/65535/52657573856_6087853f28_n_d.jpg ｜Flavor description The refreshing and sweet taste is like biting into a pear as soon as you enter it. Then it immediately transforms into a smooth sweetness like milk chocolate. The finish is as smooth and delicate as maple syrup. And the sweet flavor stays in the mouth for a long time. The delicate and long aftertaste is like admiring the maple trees in autumn, Unforgettable. ｜Recommended brewing parameters In terms of formula, This coffee bean has rich layers, a soft body, and a solid and rich sweet flavor. Therefore, in terms of water temperature, it is recommended to be above *90 degrees for extraction~ If you are extracting with Italian espresso, you can try a slightly finer grinding scale to show a thicker taste. My brewing parameters: Hand brewing: Cupping standard scale: 90 degrees water temperature / 1:18 water-powder ratio Italian style: 19g powder: 92 degrees water temperature / 50ml coffee liquid