Brazil COCO - experimental (FR.BR.COCO)

by Nomad Coffee

4.9(13 votes)
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Packaging:

 
Roastery
Nomad Coffee
Coffee Origin
Brazil specialty coffee Brazil
Region
Fazenda Capadocia
Variety
Red Catuai
Roast Type
Filter
Process
Experimental
Flavour Profile
Coconut, Milk chocolate, Pina Colada
Roast Level
Light to Medium Light
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Vacuum Pot

About Nomad Coffee

The concept for the coffee Nomad, from which the now well-known Nomad Coffee roastery was born, originated in a London market, where a coffee enthusiast and founder Nomad, decided to sell coffee to the locals. He was fascinated by the love for coffee so much so that he decided to learn how to roast coffee, and so he moved to Barcelona, where he transformed his newfound passion into the Nomad Coffee Roastery.

Nowadays, Nomad runs three fantastic branches in Barcelona, where they both roast and sell their coffee. They offer speciality coffee that reflects the roastery's view on modern trends and takes into account the season's harvests. 

Reviews (13x)

Reviews Total
4.9 / 5
Recommended by
100%
13 out of 13 users
Stanley M Verified Customer Show Original August 16, 2022
Recommends
250g
A very unique and unforgettable taste
Pleasant aroma and especially the taste notes of coconut
One would prefer to drink it by the liter
Recipe
Preparation method: V60
Coffee (g): 15
Water (g): 250
Water temperature: 95
Grinder (setting): medium (second R in the word "aeropress" on Wilfa Svart)
Process: 0" - 30 g of water (bloom), 0:45" - slowly add up to 150 g, 1:20" - start slowly adding up to 250 g, 1:40" - mix twice with a spoon, "swirl" twice (recipe according to James Hoffmann)
Lenka Verified Customer Show Original August 12, 2022
Recommends
250g
So this - THIS - was an experience!
The coffee tasted exactly as described - pineapple and pina colada!
Distinct pineapple and coconut flavor, light and airy body, pleasant sweetness - in short, the right summer coffee!
Absolutely excellent for cold brew!
Recipe
Preparation method: V60 / Cold brew
Coffee (g): 20g / 45g
Water (g): 300ml / 500ml
Water temperature: 92°C / 30°C
Grinder (settings): 22/30 clicks Timemore Chestnut C2
Process: Hoffmann method, Tetsu Kasuya / Cold brew 12h extraction
Martin July 27, 2022
Recommends
60g
Taste
I would drink it by the liter
Recipe
Metoda přípravy: V60
Káva (g):18
Voda (g): 300
Teplota vody: Off the boil ~ 30-45s
Mlýnek (nastavení): Timemore Slim Plus (E&B) 18-19 click
Proces: alá Hoffmann
Daniel Urban Verified Customer July 20, 2022
Recommends
250g
Adam Verified Customer July 20, 2022
Recommends
250g
Show All Reviews

Questions (1x)

Questions Total
1
Answers Total
1
Translated from Kofio.cz Show Original
Can I ask for a roughness recommendation for the wilfa swart grinder? Thank you!
Translated from Kofio.cz Show Original
Iva:

Beautiful day, Iva! :)
On this grinder, you can see a scale on the coffee bean container, which is described by the names of specific preparations. So it depends on what accessories you use to prepare coffee. If you have, for example, an Aeropress, I would recommend that you set the roughness on the roughness scale to this name. For the V60, I would then recommend following the scale labeled Filter, where you can start at the starting point and then adjust the grind depending on whether you want to speed up or slow down the coffee extraction. If you decide to prepare your coffee for cold brew, then it is a good idea to choose a coarser grind.


Best regards, Kryštof.