Specialty Coffee Blend Amarcord

Amarcord comes from three specialty coffees, each with a precise role:

• Brazil Mantiqueira de Minas, Natural (70%) — sweetness, hazelnut and structure
• Colombia Huila El Bruson, Washed (20%) — balance and aromatic clarity
• Ethiopia Guji Hambela, Natural (10%) — aroma and fruit

A specialty blend with character, very intense and with good body. Suited both to those who are approaching specialty coffee and to those who drink their coffee with milk, where it stays intense and noticeable. A sweet coffee, with no acidity and no burnt taste.

The varieties

The Ethiopian part comes from the native varieties of Guji Hambela: the local landraces and the JARC selections (74110, 74112), grown above 1,900 metres, are the ones that bring aroma and fruit. The natural Brazil from Mantiqueira de Minas gives sweetness, hazelnut and body; the washed Colombia from Huila holds it all together with clarity and balance.

☕ Espresso

Quick guide: ☕ 16 g in → 36 g out · ⚗️ Ratio 1:2.25 · 🔥 91 °C · ⏱️ 25-28″

• Dose: 16 g in a double basket, evenly distributed and tamped level.
• Beverage weight: 36 g.
• Water temperature: 91 °C.
• Extraction time: 25-28″ from the start of brewing.
• Pre-infusion: 5″.
• Recommended shower screen and filter: IMS Competition.
• Water: 50-100 ppm.

☕ Moka

Quick guide: ☕ Dose 12–14 g (3 cups) · ⚙️ Medium-fine grind · ⚖️ Ratio ~1:11 · 🔥 Medium roast

⚖️ Dose and grind

• Dose: fill the funnel filter level, without tamping (~12–14 g for the 3-cup moka, 18–20 g for the 6-cup).
• Grind: medium-fine, a little coarser than espresso, like fine salt.

💧 Water

• Use bottled or filtered water with a low mineral content (50–100 mg/l): it has a big effect on taste.
• Specialty tip: pour already hot (not boiling) water into the base up to just below the valve. It cuts the time on the heat and the risk of burnt notes.

🔥 Method

1. Insert the filter, level the coffee without pressing it, then screw the pot tightly.
2. Put it on medium-low heat with the lid open so you can watch the extraction.
3. The coffee should rise in a slow, honey-coloured flow.
4. As soon as the flow speeds up and turns pale/blond, take it off the heat; you can cool the base under a trickle of cold water to stop the extraction straight away.
5. Stir in the pot before serving to even out the coffee.

💡 Tips

• Don't let the moka gurgle and splutter: it is a sign of over-extraction and bitterness.
• Clean the moka with hot water only: no detergents, no dishwasher.