Maestro coffee bag

Maestro

Brazil and Vietnam

Deeper and more intense, with dark chocolate and minimum acidity, cocoa and toasted notes. Brazil Mogiana Arabica & Vietnam Robusta.

Hint of citrus fruitsNuttyCaramelDark chocolate
Pack size

VAT incl. All prices include 5% VAT. Whole bean.

1

UAE delivery AED 25.00, free from AED 500.00.

Coffee Passport

Where this coffee comes from

Origin
Brazil Mogiana · Vietnam
Process
Natural and wet hulled
Open passport

Coffee Passport

Where it comes from

From the farm and the people who grew it to how it was processed and roasted.

Origin
Brazil Mogiana · Vietnam
Process
Natural and wet hulled
Roast
Medium plus
Brew
Espresso

The story

A more intense expression of our Classic range, combining Brazilian Arabica with Vietnamese Robusta for fuller body, greater intensity and a deeper chocolate-led finish.

The farm and producer

Mogiana, Brazil, and Vietnam.

Process

Natural and wet hulled

The coffee

Choose Maestro for the more intense expression of our Classics range. Choose Magnifico for a softer, more balanced everyday espresso. Both pair Brazilian Arabica with Vietnamese Robusta.

All coffee details
Origin
Brazil, Vietnam
Species
Arabica and Robusta
Suitable for
Bean to cup
Process
Natural and wet hulled
Roast
Medium plus
Tasting notes
Hint of citrus fruits, nutty, caramel and dark chocolate
Bag sizes
250 g and 1 kg whole beans

What to expect in the cup

Smell the grounds first, then look for hint of citrus fruits as you sip. As the cup cools, dark chocolate usually becomes easier to notice.

Flavour notes describe impressions, not added ingredients.

Acidity

Gentle and soft

The lively, juicy quality on your tongue

Body

Full and rounded

How full the texture feels in your mouth

Taste family

Chocolate & nuts

Descriptive guide.

Why it tastes the way it does

01 · Origin

Brazil Mogiana · Vietnam

Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.

02 · Process

Natural and wet hulled

How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.

03 · Roast

Medium plus

Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.

04 · Brew

Espresso

The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.

How to brew

Espresso

Concentrated and textured. The base for milk drinks too.

General method guide.

Other ways to brew it

About the process: Natural and wet hulled

Natural
The whole cherry dries around the seed. Often fruit-forward and sweet.
Wet hulled
The parchment is removed while the bean is still moist. Often heavy-bodied and earthy.

Different processes, not a hierarchy.

Dose
18 g coffee
Water / yield
36 to 40 g out
Ratio
1:2 to 1:2.2
Temperature
92 to 94 °C
Grind
Fine; adjust to hit the time
Time
27 to 32 seconds
  1. 1 Purge the group head and dry the basket.
  2. 2 Dose 18 g, distribute evenly and tamp level.
  3. 3 Start the shot straight away and aim for 36 to 40 g in the cup.
  4. 4 Taste, then adjust grind one step at a time.
  5. 5 For milk drinks, steam milk to 55 to 65 °C with a silky texture.

Other ways to brew it

General method guides for home brewing.

V60 / Pour-over

Clean and expressive. Lets origin character and aroma come through.

Dose
15 g coffee
Water / yield
250 g water
Ratio
1:16.7
Temperature
92 to 94 °C
Grind
Medium-fine, like coarse sand
Time
2:45 to 3:15 total
  1. 1 Rinse the paper filter with hot water and discard the rinse.
  2. 2 Add the coffee, level the bed and start a timer.
  3. 3 Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
  4. 4 Pour slowly in circles to 150 g by 1:00.
  5. 5 Continue to 250 g by about 1:45, then let it draw down.
  6. 6 Swirl once, serve and taste again as the cup cools.

Troubleshooting

  • Sour or thin? Grind a little finer.
  • Bitter or dry? Grind a little coarser.
  • Use filtered water for a cleaner cup.

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