#1 ROASTERS ART | 2.1 ROASTERS ESPRESSO Heavy Body with a Smooth Finish & Sweet Acidity. Suitable for all brew methods. Ideal as Espresso & Moka Pot. **Serving as** **House blend** at Grey Soul Coffee Roasters, Koregoan Park, Pune. **Origin** Chikmagalur, Karnataka **Varietal & Altitude** Catuai & SLN 9 grown at 4000+ Feet **Sensory Evaluation** Almonds, Red berries, sweet & creamy milk chocolate with Plum finish. **Dry Aroma** Red Berries, Toffee & Sweetlime. **Wet Aroma** Berry Jam & Milk Chocolate **Roast Profile** Low Temperature Fed Med-Dark Roast with 15% DTR & Extended Maillard Phase. **Minimum resting period** Filter 5 Days | Espresso 9 Days **Characteristics** Heavy Body, Smooth finish & Sweet Acidity. **A song that pairs well** **Roaster's thought :** Roasters art a series created by Grey Soul Coffee Roasters to showcase our strength which is roasting Indian specialty arabica and also the mastery of profiling and blending different single origin coffee. This espresso roast profile is ideal to have as an espresso, ristretto, americano, cortado and cappuccino's. A different approach to roasting is what we adapted to this lot and is what we call extended maillard technique. In this particular way, we start off the roast at a lower temperature and gradually increase post the dry end phase which allows the coffee to roast longer during the browning phase thus producing the sweet acidity, denser crema and long lasting finish.   **Roast Profile** Roast Machine : Probat Roast Profile : Med-Dark Roast Duration : 10 minutes Development Ratio : 15-16 % **Brew Better: Water & Resting Guidelines** Water is just as important as the beans. For the cleanest, most balanced cup, we recommend using **mineral water with a Total Dissolved Solids (TDS) level not above 140 ppm**. This will allow the true flavor of your coffee to shine. Rested Coffee = Better Coffee Freshly roasted coffee continues to evolve. Harsh or roasty notes fade, giving way to sweetness, clarity, and complexity. Our resting guide: Minimum rest (Filter): 10 days after roast date Minimum rest (Espresso): Up to 3 weeks after roast date Patience pays off. Let your coffee settle, and enjoy a cup that truly reflects its origin.