Costa Rica Casa de Piedra Washed
Casa De Piedra is a coffee that embodies the essence of Costa Rican specialty production. Enjoy an espresso with a silky smooth texture and a rich aroma originating from a high-altitude region with volcanic soil and ideal conditions for the slow, even ripening of coffee cherries. The result is a perfectly balanced and sophisticated flavor profile.
Flavor profile:
✔ Sweet vanilla – A delicate, creamy sweetness that gives the coffee a silky texture.
✔ Crisp apple – A sparkling acidity that brings a refreshing, vibrant flavor.
✔ Juicy cherry – Fruity sweetness that carries through into a long-lasting finish.
Why you'll love it:
Casa Dos Piedras delivers an espresso full of delicacy and elegance, ideal for those who appreciate sophisticated flavors with a lingering sensation. Whether as a straight espresso or the base for a perfect cappuccino, this coffee shines in both.
- Basic information
- Customer reviews
- Recommended espresso recipe
Country of origin: Costa Rica
Created by potrace 1.16, written by Peter Selinger 2001-2019
Region: Tarrazú
Created by potrace 1.16, written by Peter Selinger 2001-2019
Farmer: Gerardo and Jennifer Arias
Created by potrace 1.16, written by Peter Selinger 2001-2019
Altitude: 1 600 m a.s.l.
Ingredients: 100% whole bean coffee
Created by potrace 1.16, written by Peter Selinger 2001-2019
Coffee variety: 100% Red Catuai Arabica
Created by potrace 1.16, written by Peter Selinger 2001-2019
Processing: Washed – wet processed
Created by potrace 1.16, written by Peter Selinger 2001-2019
Sourcing: Warehouse
Created by potrace 1.16, written by Peter Selinger 2001-2019
Taste: vanilla, apple, cherry
Costa Rica Casa de Piedra Washed
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Lever espresso machine
Lever espresso machineBrew ratio (dose, yield, time): The most commonly used ratio for espresso is 1:2 to 1:2,5 (coffee:water), with a time of approximately 20-25s
- Step 1: Weigh out the freshly ground coffee (e.g., 14g)
- Step 2: Pour the coffee into a clean, dry portafilter, distribute evenly, and tamp
- Step 3: Always flush hot water through the group head before and after extraction, insert the portafilter, and start extraction
- Step 3: "Run" the resulting cup extraction on a scale; if using 14g of coffee and a 1:2,5 brew ratio, the yield should be 35g in 20-25 seconds.
A quick tip in conclusion: If the espresso extracts too quickly, choose a finer grind. If the espresso extracts too slowly, choose a coarser grind instead. There is no one-size-fits-all recipe for espresso; every coffee requires a different approach. When dialing in the right recipe for your coffee, avoid changing all parameters at once (time, dose, yield). Always adjust only one variable at a time and observe the flavor changes.
Automatic coffee machine
Automatic coffee machineEvery automatic coffee machine has its own preset settings that you do not need to worry about. Usually, pressing a button is all it takes.
We recommend using filtered water, which will enhance the coffee's flavor by 100%
Moka pot / Bialetti
Moka pot / BialettiPreheat the water you will use in a kettle to avoid an unnecessarily long boiling process when brewing coffee
Use a slightly coarser grind than for espresso
- Step 1: Pour heated water into the bottom chamber of the moka pot just below the valve
- Step 2: Fill the filter basket completely with freshly ground coffee, do not tamp
- Step 3: Assemble all parts of the moka pot and place it over the heat
- Step 4: When you hear a gentle "gurgling" sound, the coffee is ready.
- Step 5: Cool the bottom chamber of the moka pot to stop the extraction process
A quick tip to conclude: Keeping your moka pot clean is essential; be sure to rinse it thoroughly after each brew. If residue builds up in the moka pot, it can impart an undesirable bitter taste to your coffee. If your coffee spluttered out too quickly, you likely brewed it over too high a heat. Lower the heat for a smooth extraction and a well-rounded, complex flavor. Enjoy:)