ViCAFE
Hausmischung Espresso Blend

Roaster Location: Flag of Switzerland Eglisau

5.00(1)

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Roast Level: Medium
Bean Source Country: International Blend
Espresso

Brazil, Guatemala, India, Kenya Blend

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Traits: caramel dark chocolate roasted walnut

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Reviews(1)

5.00(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from ViCAFE.
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Latest Reviews and Tasting Notes

  • Avatar
    Ted Chan, Managing Editor

    1078 roasts rated, avg score of 4.28

    5.00 - Average

    This Swiss espresso was one the best I found during my summer tour in Europe, where I drank at least 4 a day, ha ha. Smooth medium roast with a lot of body and crema. Nutty flavors with just the right amount of acidity.

    Cupping Method:Doppio and flat white in Zurich cafes

    Traits: chocolate nutty
    1 year ago · See more from Ted

More Details

Roast Level: Medium
Medium roast coffee balances the beans' natural flavors and the roasting process, providing a well-rounded taste profile. When selecting a medium roast, look for a balance of acidity and sweetness, with caramel, nuts, and chocolate notes and a medium body.
Bean Source Country: International Blend
International blend coffee refers to a blend of coffee beans sourced from different regions or countries worldwide. International blends combine beans with distinct flavor profiles and characteristics, resulting in a harmonious and complex cup of coffee. The quality of an international blend depends on the expertise of the coffee roaster, who carefully selects and combines beans to achieve a specific flavor and balance. Roasters who excel in crafting international blends have a deep understanding of the different growing regions, varietals, and processing methods.
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—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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