How Fresh Roasted Arabica Beans Elevate Barista Craftsmanship in Nepal

Specialty coffee begins on the farm and shines at the espresso bar. Nepal’s unique high-altitude topography produces dense Arabica beans with vibrant acidity, smooth body, and complex floral and chocolate tasting notes.

Understanding roasting profiles, degassing timelines, and grind distribution empowers baristas to unlock the full potential of single-origin and custom espresso blends.

Brewing the Perfect Shot:

• Freshness Matters: Brew between 7 to 21 days post-roast for optimal crema and aromatics.

• Dialing In Your Grinder: Minor humidity fluctuations alter extraction rates. Regularly calibrate burrs and dose weights.

• Water Quality: Filtered water with balanced TDS prevents mineral scale and enhances sweet flavour notes.