Grinding level: Fine (depending on the grinder) Recipe: Double Shot Use 16-20 g of freshly ground beans depending on the sieve. Use the DWT tool (Dosing & Weighing Technique) to slightly loosen the coffee beans before tamping. This ensures an even extraction. Tamp the coffee evenly and firmly into the portafilter. Make a double espresso (approx. 25-30 seconds extraction time). For our Omniroast, we recommend a brew ratio of around 1:5 to 1:2.5. This means that if you use 18 grams of ground coffee, for example, you should have around 36 to 45 grams of espresso in your cup. This ratio ensures a balanced extraction of the aromas, bringing out the full flavor of your high-quality beans. Enjoy it pure or as a base for your milk drink.

Grinding level: medium-fine (depending on the grinder) Recipe: Fill the lower boiler with water up to the safety valve. Use 15-18 g of ground coffee in the sieve. Assemble the pot and place it on the stove over medium heat. When the coffee starts to fizz and rise, remove the pot from the stove and let the coffee rest for a moment.

Our Omni Roasts are also perfect for those who love the full, balanced aroma of the beans and want to make a filter coffee from them. With these preparation instructions, every cup will be a moment of enjoyment! 1. V60 (Pour Over) Grinding level: Medium (depending on the grinder) Recipe: Use 25 g of coffee to 400 ml of hot water (approx. 92-95 °C). Perfect with 92°C Wet the filter and pour the water out. Start with a “bloom” – first pour 50 ml of water and wait 30 seconds. Then pour in the remaining water slowly and evenly in circular movements.

Grinding level: medium to fine (depending on the grinder) Recipe: Use 15-18 g of coffee and 240 ml of hot water (approx. 90-95 °C). Perfect with 92°C Pour the water over the coffee and stir briefly. Wait 30 seconds. Then pour in the first of the water. Put the plunger on and press slowly for 30 seconds to 1 minute so that you reach a total time of max 1:30 minutes.

Economisiți 21% cu pachetul de testare Espresso: pachet de descoperire

Product description

Inclus în pachet:

Highland Blossom - Omniroast Espresso
"Highland blossom" Ethiopia Sidamo Organic Omniroast este o cafea excepțională din regiunea Sidamo, Bensa, în satul Shantawene, care impresionează prin intensitatea și diversitatea aromelor sale. Această Omniroast este prăjită în așa fel încât este potrivită atât pentru espresso, cât și pentru preparatele filtru. Denumirea "Highland Blossom" reprezintă notele florale și fructate care caracterizează această cafea și reflectă altitudinile înalte ale regiunilor de cultivare din Etiopia în fiecare ceașcă.
Naturgold - Brazilia Camocim Espresso organic
Acest espresso certificat Demeter din Brazilia impresionează prin caracterul său puternic, cu aciditate scăzută și arome intense de nuci. Boabele cultivate biodinamic de la ferma Camocim fac din această cafea o adevărată bijuterie pentru espresso și latte.
Bijuterie de munte - Etiopia Guji Tero Farm Organic Omniroast
O cafea versatilă de la renumita fermă Tero din Etiopia. Cu note fructate de trandafir, cireșe și afine și un final ciocolatiu, această cafea omniroast încântă în orice metodă de preparare - de la espresso la cafea filtrată.

De ce pachetul nostru de descoperire?
Diversitate: Trei soiuri excepționale de cafea cu profiluri de aromă diferite.
Sustenabilitate: Toate cafelele sunt certificate organic, una dintre ele fiind chiar certificată Demeter.
Flexibilitate: Potrivit pentru diferite metode de preparare - de la portafilter la presa franceză și, bineînțeles, mașina complet automată.

Călătorie a aromelor la domiciliu

Fie ca un cadou pentru prieteni și familie sau pentru propria plăcere - cu pachetul nostru de descoperire puteți experimenta diversitatea lumii cafelei în perfecțiune. Toate cafelele sunt proaspăt prăjite și sunt disponibile în ambalaje ecologice.

Röstung

Unsere Kaffeebohnen werden schonend bei 210 °C für ca. 13–16 Minuten geröstet, was eine mittlere Röstung ergibt, in der die feinen Aromen optimal zur Geltung kommen. Im Gegensatz zu großen Röstereien, die bei höheren Temperaturen und kürzeren Zeiten dunklere Bohnen erzeugen, bewahrt unser Verfahren einen ausgewogenen, delikaten Geschmack, den man sofort schmeckt.

Aromă variată

Caracter slab acid și arome intense de nuci
note de nuci și o aromă corpolentă
note fructate de măceșe, cireșe și afine și un final ciocolatiu

Suitable for

Cafe Crema , Espresso , Cappuccino , Cafea cu filtru , Presa franceză , Latte Macchiato , Ulcior de gătit , Suport pentru sită und Mașină complet automată

espresso recipe

dose 16g
Brewing time: 28-32sec
Spout: 36
temperature 94°

The perfect extraction

preparation recommendation

Our Omiroast are the ultimate all-rounders in our range - intense in taste and aromatic right down to the last note. So that you can exploit the full potential of our beans, we have put together a few preparation recommendations here.

Portafilter

Grinding level: Fine (depending on the grinder)

Recipe: Double Shot

Use 16-20 g of freshly ground beans depending on the sieve.
Use the DWT tool (Dosing & Weighing Technique) to slightly loosen the coffee beans before tamping. This ensures an even extraction.
Tamp the coffee evenly and firmly into the portafilter.
Make a double espresso (approx. 25-30 seconds extraction time).
For our Omniroast, we recommend a brew ratio of around 1:5 to 1:2.5. This means that if you use 18 grams of ground coffee, for example, you should have around 36 to 45 grams of espresso in your cup. This ratio ensures a balanced extraction of the aromas, bringing out the full flavor of your high-quality beans.
Enjoy it pure or as a base for your milk drink.

Moka pot

Grinding level: medium-fine (depending on the grinder)

Recipe:

Fill the lower boiler with water up to the safety valve.
Use 15-18 g of ground coffee in the sieve.
Assemble the pot and place it on the stove over medium heat.
When the coffee starts to fizz and rise, remove the pot from the stove and let the coffee rest for a moment.

Filter coffee

Our Omni Roasts are also perfect for those who love the full, balanced aroma of the beans and want to make a filter coffee from them. With these preparation instructions, every cup will be a moment of enjoyment!

1. V60 (Pour Over)

Grinding level: Medium (depending on the grinder)

Recipe:

Use 25 g of coffee to 400 ml of hot water (approx. 92-95 °C). Perfect with 92°C
Wet the filter and pour the water out.
Start with a “bloom” – first pour 50 ml of water and wait 30 seconds.
Then pour in the remaining water slowly and evenly in circular movements.

AeroPress

Grinding level: medium to fine (depending on the grinder)

Recipe:

Use 15-18 g of coffee and 240 ml of hot water (approx. 90-95 °C). Perfect with 92°C
Pour the water over the coffee and stir briefly. Wait 30 seconds. Then pour in the first of the water.
Put the plunger on and press slowly for 30 seconds to 1 minute so that you reach a total time of max 1:30 minutes.

organic packaging made from renewable raw materials

Our coffee beans come in sustainable packaging – developed for optimal protection and maximum environmental friendliness.

The advantages of our packaging at a glance:

Laboratory-tested protection:
Protects reliably against external influences, ideal for high UV protection requirements.
Bio-based PLA film:
Made from renewable raw materials (e.g. sugar cane or corn starch) – reduces the use of petroleum-based plastic and lowers CO₂ emissions.
Food safe & EU production:
Highest quality standards thanks to European manufacturing.
Certifications:
With "OK biobased" seal and FSC®-certified paper for sustainable commitment.
Resealable and with aroma valve
Our valve protects your coffee beans from oxygen, moisture and foreign odors - so the full bouquet is preserved. Despite being sealed once for hygienic reasons, the packaging can be easily resealed at any time. This means you can fully enjoy your fresh coffee aroma at any time.