Café Mocay
Café en Grano Maestro

Roaster Location: Flag of Spain Madrid

3.75(2)

Shop directly with this roaster
To maintain editorial neutrality, Coffee Roast does not earn any commissions directly from roasters. You may see ads for coffee brands via Google Ads. We do not control content. Please support roasters by directly buying/subscribing from their websites and shops. To learn more, please review our Advertising Policy.
Roast Level: Dark
Varietal: Arabica
Espresso

Translated from the roaster: Blend of Arabica coffees that provide a smooth, fragrant, and delicately acidic cup. Washed Arabica Coffee (60%). Natural Arabica Coffee (40%).

Show more
Traits: smooth fragrant acidic

Review this roast
Tell us what you think about Café en Grano Maestro.

Leave a review

Reviews(2)

3.75(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Café Mocay.
5 star
0%
4 star
50%
3 star
50%
2 star
0%
1 star
0%

Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1849 roasts rated, avg score of 4.31

    4.00 - Average

    4.00 - Aroma

    4.00 - Finish

    4.00 - Flavor

    3.50 - Acidity

    4.00 - Balance

    No frills, dark roast espresso that hits the spot. Smoky and spice notes with limited acidity but solid structure. Good crema texture and overall mouthfeel.

    Cupping Method:At Restaurante Sibariz in Ribadesella on the north coast of Spain. Waiter pulled double long.

    2 years ago · See more from Theo
  • Avatar
    Victoria S-C

    828 roasts rated, avg score of 4.34

    3.50 - Average

    My cafe con leche was just ok.
    2 years ago · See more from Victoria

More Details

Roast Level: Dark
Dark roast coffee features a more intense, robust flavor profile due to its longer roasting time. Therefore, when selecting a dark roast, expect less acidity, a full body, and flavors like dark chocolate, smokiness, and a hint of bitterness.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema, which is the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.

Similar Roasts