The ultimate strong dark coffee, Double Roast Santos!

A dark roasted Brazilian Santos coffee.

It’s called Double Roast Santos and it makes the perfect strong black coffee! It gets its name from the city of Santos, which is home to the principle port for the world's largest coffee growing region, Brazil. The Double Roast part of the name refers to the roast style of the coffee which is definitely on the darkest end of the scale.

Taste

This coffee has a much more bitter dominant flavour. As we roast this coffee darker, any of the lingering acidity present in the Brazil Santos is replaced by a big body and that bitter taste that so many people enjoy. You should enjoy a pretty good and long lasting crema when you brew through the espresso machine which will add even more body. The addition of milk will soften the bitterness and start to reveal some of the nutty, caramel tones that are hidden a little when its drunk black.

Origin

State of Minas Gerais, Minas Gerais, Brazil

Ingredients

As with the Brazil Santos coffee, it comprises of a number of Arabica Varieties, Bourbon, Catuai, Mundo Novo and Various others.

Recommended preparation

Whilst this coffee is best enjoyed black, it also loves milk. All coffees can be brewed is all types of brewing device but this dark double roasted Brazilian coffee really shines through and espresso machine.

Recommended brew ratio

·       2:1 Coffee to Brewed Espresso

Heritage

There is a bit of a misconception of what strength is in coffee. Many people when they start drinking coffee will confuse ‘bitter’ with ‘strong’. This is a misconception and one of the lightbulb moments you have when learning about coffee.  

Bitter is one of the tastes that we sense with our tongue along with sweet, salty, sour and umami. Once we can separate these tastes from the strength in our head then things start to make a bit more sense.

You can have a weak bitter coffee and strong bitter coffee. The bitterness will come from your choice of coffee and how well you brew it. The strength comes from how much of that coffee is dissolved in the water.