Balanced x Surprising
Bringing Brazil, Peru and Ethiopia together, our Signature espresso blend takes us on a fabulous journey of flavours. Characterised by a perfect acidity, balanced by a bittersweetness with grilled almond notes and a full body, this coffee is simultaneously surprising yet perfectly balanced.
To make a Viennese coffee, whip cream in a siphon: 30% cream and 70% milk.
Then prepare a double espresso: 19,5 g of coffee for 6 cl of water, 25 seconds of extraction. Cover with cream and finish with Le Chocolat Alain Ducasse chocolate chips.