It works fairly well. I wouldn't call it complex, but it is very pleasant. I'm using a sea salt type grind and 19-20 grams in a "6 cup" Moka. This doesn't fill the basket, but that doesn't seem to be a problem. I'm using James Hoffman's methods and by stopping the brew quickly, you don't over extract the grounds. I don't think this is a pour over coffee, but is really more for espresso/Moka.
Cup Characteristics: Semi sweet dark chocolate with notes of caramel and subtle orange acidity, finishes with a lush creamy mouth feel.
SILVER MEDAL ESPRESSO WITH MILK - GOLDEN BEAN NORTH AMERICA 2017
BRONZE MEDAL ESPRESSO - GOLDEN BEAN NORTH AMERICA 2016
In New Zealand the “Koru”, Māori for "loop", is a spiral shape based on a new unfurling silver fern frond and symbolizes new life, growth, strength and peace.
And we think if fits perfectly for the beginning of a New Year.
We had this coffee with dinner at Empress Tavern in Sacramento. I called the restaurant to get the name of it so I could order it. It is soooo good!
We moved here from Australia and have been on the hunt for great coffee- and the koru does not disappoint! It's very balanced and creamy perfect for making flat whites! Thank you chocolate fish!