Exit 13 is a unique espresso blend from Java, Guatemala and Ethiopia.
The blend presents a syrupy body and notes of dark chocolate merged with oud and dried fruits with moderate acidity and honey sweetness.
Suggested recipe:
We recommend a longer rest before brewing the coffee, at least 20 days to see its full potential
Espresso recipe:
Coffee weight: 18.5g
Water temperature: 93.5
Pre-wet time: 3sec
Water volume: 33ml
Preparation time: 38-42sec
The pre-wet for automatic machines goes by
Turn on for 2 seconds and turn off for 3 seconds
Espresso recipe for pressure profile machines:
Coffee weight: 18.5g
Water temperature: 93.5
Pre-wet time: 16sec
Water volume: 33ml
Preparation time: 38-42 sec
The pre-wet for pressure profile machines goes by 16 seconds at a pressure of 3 bar, then raising the full pressure to 9 bar
The blend presents a syrupy body and notes of dark chocolate merged with oud and dried fruits with moderate acidity and honey sweetness.
Suggested recipe:
We recommend a longer rest before brewing the coffee, at least 20 days to see its full potential
Espresso recipe:
Coffee weight: 18.5g
Water temperature: 93.5
Pre-wet time: 3sec
Water volume: 33ml
Preparation time: 38-42sec
The pre-wet for automatic machines goes by
Turn on for 2 seconds and turn off for 3 seconds
Espresso recipe for pressure profile machines:
Coffee weight: 18.5g
Water temperature: 93.5
Pre-wet time: 16sec
Water volume: 33ml
Preparation time: 38-42 sec
The pre-wet for pressure profile machines goes by 16 seconds at a pressure of 3 bar, then raising the full pressure to 9 bar