AVX Bronze Raw Coffee 1000 g

AVX Bronze Blend (50/50)
Recommended roast level: medium to dark
Flavour profile: dark chocolate, roasted hazelnut and cocoa.

Ingredients: 50% Arabica and 50% Robusta:
- 30% Brazil Mogiana, 20% Colombia Supremo, 50% India Robusta Kappi Royale
When creating our Bronze Blend, our goal was to create a coffee blend with a consistent flavour profile intended for everyone. The primary target audience is cafes looking for a favourable price-value coffee blend, whose customers primarily prefer classic-tasting coffees. At the same time, we did not want the coffee to be only about caffeine and an all-covering bitter, burnt-rubber flavour. This is why Colombia Supremo was added to the blend at 20%. The latter balances the character of the other two components, works well as a “linking” coffee in different coffee blends, and adds some sweetness to the blend.
The blend is strongly full-bodied, thanks to Brazil Mogiana, which creates excellent body when roasted dark. It is extremely oily, which greatly contributes to the perception of body in the coffee. This is complemented by India Robusta Kappi Royale, which makes up the other half of the blend and is a strongly full-bodied, characterful component. Our aim was not for this coffee to be only about caffeine; however, this latter component also helps make morning wake-ups successful, if that is also the goal.
Many people are wary of the word robusta, or even the word blend. It is generally associated with low-grown, poor-quality coffees with burnt rubber and earthy flavours. These can be unpleasant not only in taste, but can also cause an unpleasant feeling. We tried not to ruin the blend with such an ingredient, which is why we use this robusta from India. We did not experience any negative effect when drinking it. Many of our competitors also use this coffee in their blends because of its positive properties.
Because of its characterful, powerful flavour, milk does not cover its character either. Therefore, even when served as a milk-based drink, it is not characterised by sunflower-like or bland milk-chocolate flavours.
Thanks to its favourable price-value ratio, it can be a good choice for cafes looking for the blend that works well in every drink. It provides the characterful flavour and caffeine boost expected by consumers, without compromising the flavour profile.
For espresso preparation, we recommend a 1:1.5 ratio. In practice, this means that from 10 grams of ground coffee, 15 grams should end up in the cup. Regarding temperature, it is not worth going above 90 °C, because robusta is prone to tasting “burnt”. The extraction time should be kept between 30 and 40 seconds.

This product is green coffee and can only be used after roasting. The finished roasted coffee can be consumed as a brewed beverage after grinding.