The coffee is grown by the Recinos family, passionate coffee growers. They focus on exploring various processing methods, isolated varieties and continuous experimentation. Their commitment is to produce exceptional coffees that will appeal to coffee lovers.
Embracing tradition while pushing boundaries, Antonio Recinos invites you to join him on this exhilarating coffee adventure. Explore their captivating range of coffees and, with every sip, discover the exquisite blend of art, tradition and innovation.
Espresso recipe
While I recommend a filter brew to take full advantage of the coffee's aromas, here's an espresso recipe that brings out the coffee's body, velvety appearance and jammy flavors. I usually use a 2.5:1 ratio (18g in 45g out) but, with this coffee, I really enjoyed the body and full-bodied aspect of a 2:1 ratio. This is a coffee with a bit of acidity despite the medium roast, so I invite you to try a 2:1 ratio but increase the ratio to 2.5:1 if you want a bit more bitterness and body.
- 18 g de café
- 36 g d’extraction.
- Le tout en 30-35 secondes
Filter Recipe
For the pour-over, I particularly like to prepare this coffee with the Kalita Wave. This slightly darker coffee than our other coffees tends to flow more quickly, due to its reduction in density. I therefore like to use the Kalita since the small holes limit the flow of water and allow me to use the same grind as usual and obtain an equivalent extraction time by limiting the flow. Also, I slightly reduce my water temperature, this coffee being darker than what I usually drink. So here is the single serving recipe I use for the Eldorado Canário:
- 15g of coffee
- Water at 194 degrees Fahrenheit (90 degrees celcius)
- Bloom 50ml for 30-45 seconds
- 250ml total volume (in two 100ml pours after the bloom)
- Total brew time of 3 minutes