The Roasted Record
Hi-Fi Espresso

Roaster Location: Flag of United States Stuart

4.25(2)

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Roast Level: Medium Dark
Bean Source Country: Brazil
Varietal: Mundo Novo, Catuai
Process: Natural
Espresso

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Traits: brown sugar dark chocolate nutty full body

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Reviews(2)

4.25(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from The Roasted Record.
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Latest Reviews and Tasting Notes

  • Avatar
    Victoria S-C

    830 roasts rated, avg score of 4.34

    4.50 - Average

    Made good lattes with sunflower and regular milk!
    1 year ago · See more from Victoria
  • Avatar
    Theo Chan, Managing Editor

    1854 roasts rated, avg score of 4.31

    4.00 - Average

    4.50 - Aroma

    4.00 - Finish

    4.00 - Flavor

    3.50 - Acidity

    4.00 - Balance

    This is a nice cafe roast that works well with milk and is good as a Brazilian espresso. It has notes of chocolate ganache, walnut, plum, and cherry. A touch funky. I'd like a little bright acidity somewhere. Pulls a nice crema and mouthfeel is pleasant. Finish is chocolate but slightly woody.

    Cupping Method:Espresso, lattes, cortados. 95C extraction on my La Spaziale Lucca was best. I did try to dial this in a bit. Brazilian naturals are not normally my favorite.

    Traits: cherry walnut plum chocolate ganache
    1 year ago · See more from Theo

More Details

Roast Level: Medium Dark
Medium-dark or Vienna roast coffee features a deeper, richer flavor profile due to its longer roasting time. When selecting a Vienna roast, look for a lower acidity, bolder body, and flavors with dark chocolate, caramel, toasted nut notes, and mild smokiness.
Bean Source Country: Brazil
Brazil, the world's largest coffee producer, has traditionally been known for its vast output of commodity-grade coffee, including a significant volume of Robusta beans. However, in recent years, the country has made a concerted effort to enhance the quality of its microlots, aiming to solidify its reputation within the specialty coffee sector including greater cultivation of higher-quality Arabica. These initiatives have contributed to developing coffee microlots with distinct flavor profiles, with Brazilian coffee notably known for rich notes of chocolate, nuts, and fruit.
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.

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