Our coffee world
OUR COFFEE RECIPE
From a classic white coffee, to a much-loved latte macchiato, to typical Peruvian coffee creations - here you will find a small selection of the most popular variations. Let yourself be charmed and inspired to make some creations of your own.
Coffee Sour - Der Peruanische
Coffe Sour- the delicious combination of lime juice, aromatic ALTOMAYO Espresso, typical Peruvian Brandy in a glass with rimmed sugar- a part of your pleasure in life directly from Peru- the Peruvian one.
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Coffee Sour
Coffe Sour- the delicious combination of lime juice, aromatic ALTOMAYO Espresso, typical Peruvian Brandy in a glass with rimmed sugar- a part of your pleasure in life directly from Peru- the Peruvian one.
You need:
| 2 | ALTOMAYO Espressi (14-18g) |
| 12,5ml | Lime juice |
| 25g | sugar |
| 2cl | Pisco (at will more or less) |
| 3-4 | ice cubes |
| A little | Cinamon powder (for decoration) |
How you prepare it:
Brew the Espresso and mix slowly with sugar, Pisco, lime juice and ice cubes. Afterwards put the mixture in a Pisco Sour glass (rimmed with sugar), decorate with cinamon powder and serve.
Café Corazón del ALTOMAYO - the pleasurable one
Café Corazón del ALTOMAYO Pisco, a traditional Peruvian Brandy with ALTOMAYO Espresso, cream and a cinnamon stick- a real joy of coffee.
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Café Corazón del ALTOMAYO
Café Corazón del ALTOMAYO Pisco, a traditional Peruvian Brandy with ALTOMAYO Espresso, cream and a cinnamon stick- a real joy of coffee.
You need:
| 1 | ALTOMAYO Espresso (7-9g) |
| 12,5ml | Lime juice |
| 2cl | Pisco (at will more or less) |
| 1 EL | sugar |
| 60ml | Cream (whipped) |
| 1 piece | cinnamon stick |
How you prepare it:
Brew the espresso, mix with the sugar and the pisco and pour into a decorative glass (with sugar edge). On it the Pour beaten cream and decorate with the cinnamon stick and serve.
Cappuccino - The Aromatic
Fine milk foam with cocoa dust on aromatic ALTOMAYO Espresso - a pleasure for every connoisseur.
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Cappuccino
Fine milk foam with cocoa dust on aromatic ALTOMAYO Espresso - a pleasure for every connoisseur.
You need:
| 1 | ALTOMAYO Espresso (7-9g) |
| 200ml | Milk |
| 1 | Bol (big conical cup) |
| a little | cocoa powder |
How you prepare it:
1/3 of the cup is filled with freshly prepared espresso. Something hot milk is poured to it. To accomplish something else foamed milk and cocoa powder over the hot milk and done is your cappuccino.
Latte Macchiato - The Popular
A fine layer of hot milk, a strong layer of ALTOMAYO Espresso and a creamy milk froth on top - a pleasure in every sense.
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Latte Macchiato
A fine layer of hot milk, a strong layer of ALTOMAYO Espresso and a creamy milk froth on top - a pleasure in every sense.
You need:
| 1 | ALTOMAYO Espresso (7-9g) |
| 200ml | Milk |
| 1 | Latte macchiato glass |
| a little | Cocoa powder or flavor / syrup (at will) |
How you prepare it:
The milk is heated and foamed. Put these in the glass and the Add espresso slowly. For the typical layers to emerge, If necessary, carefully squeeze the espresso over the back of a spoon be poured into it. At will with cocoa powder, caramel or similar pollinate. Do you like your latte macchiato with added flavor? Just in front add the milk flavor / syrup or something else.
Iced Coffee - The Refreshing
Chilled ALTOMAYO highland coffee with vanilla ice cream on fine cream - this is coffee for the summer.
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Eiskaffee
Chilled ALTOMAYO highland coffee with vanilla ice cream on fine cream - this is coffee for the summer.
You need:
| 150ml | ALTOMAYO highland coffee |
| 50ml | Cream |
| 1 | Glass |
| 1 | Scoop of vanilla ice cream |
| 1 EL | vanilla sugar |
How you prepare it:
Cool freshly prepared coffee and pour into a glass. Put the scoop of vanilla ice cream in the glass. Cream with vanilla sugar stiff beat and put on the vanilla ball.
Caffè Latte - The Classic
Freshly brewed ALTOMAYO espresso combined with hot milk - a mild coffee creation in the morning.
to the recipe
Caffè Latte oder auch Milchkaffee
Freshly brewed ALTOMAYO espresso combined with hot milk - a mild coffee creation in the morning.
You need:
| 1 | Double ALTOMAYO espresso |
| 200ml | hot, frothy milk |
| 1 | Bol (big conical cup) |
| a little | cocoa powder |
How you prepare it:
Bring the espresso fresh and pour into the cup. milk heat and froth and also pour into the cup.
Depending on your preference you can also caffè latte with some cocoa powder Serve dusted.
This is how coffee becomes a complete pleasure
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Grinding
Ideally, you should prepare your coffee right before preparation grind to preserve the fresh bean flavor.
The degree of grinding defines the type of preparation. Coarse for the coffee press, medium for the classic filter coffee machines and fine for the espresso machines. -
Quantity
The quantity determines the strength of the coffee and thus the flavour and taste. For the perfect coffee, we recommend using 7-9 g of ground coffee per 180 ml of water. You can alter the intensity of the coffee by adding hot water.
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Water
Approx. 98% of the brewed coffee is water. The salts and minerals found in the water make a significant contribution to the flavour of the coffee.
The quality of the water is therefore of the utmost importance. Provided it tastes great, you can use fresh tap water to make a good cup of coffee. If this is not the case, you can use filtered or bottled water -
Water temperature
The temperature of the water that comes into contact with the ground coffee should be between 90°C and 96°C, with 92°C being the optimal temperature. The water should never exceed boiling point. If the temperature of the water is too high, the coffee will taste burnt.
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Freshness
After the packet has been opened, the coffee should be stored at room temperature in an opaque, air-tight container and ideally used as quickly as possible. You can also store your coffee in the packet itself.
The flavour freshness valve
Our packets of beans come with a flavour freshness valve which ensures that oxygen, which can accelerate the loss of flavour, cannot get in. This allows our roast coffee to be easily stored for months and offers the most optimal way to preserve the coffee’s flavour.
Good to know
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The mineral wealth from Peru: 100% Arabica highland coffee
Our noble ALTOMAYO Arabica beans grow and thrive ideal climatic conditions in the remote heights of the Peruvian To the. Spoiled by the sun, the high-quality beans grow here in the purest organic quality. Your handpicked crop and special, gentle refinement bring out a coffee tastability, the gives each day special moments.
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The prerequisite for really good coffee is a high-quality green coffee: Coffea Arabica
Coffea Arabica, or mountain coffee, is the highest quality coffee.
The original plant grows up to 12m high. From her white flowers the coffee cherries form, the mostly red-colored drupes. It was discovered in the 7th century in the Ethiopian highlands and becomes since then cultivated as food.
Today, Coffea Arabica is exported to most tropical destinations for export Lands grown on plantations. Unlike the more heat resistant and faster growing coffee variety Robusta stands out Arabica due to their nobler taste and lower caffeine content. -
The gentle ALTOMAYO long-term roasting
The already selected raw coffee beans are turned over at temperatures the 200 °C for about 12-15 minutes roasted. Due to the long roasting time At low temperatures, irritants and bitter substances that cause the Stomach can be reduced, reduced. In this process, a ensures even roasting of the beans.
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The gentle ALTOMAYO decaffeination with source carbonic acid
The beans are made using a special, patented process decaffeinated with natural carbon dioxide and pure water. So taste and aroma remain largely intact and unwanted Stimulants and bitter substances are significantly reduced.
The procedure:
First, the raw coffee bean is pretreated with water to the Cellular structure of the bean permeable to make caffeine. Pure Source carbonic acid extracts the caffeine in the next step purely physical way in which they caffeine up to their Saturation "charging." In the cycle, this process is repeated until the coffee is largely free of caffeine. He now has a minimum residual caffeine content of <0.05% (relative on the roasted coffee). Dried to its original moisture followed by the roasting of the green coffee. The long-time roasting gives the coffee / espresso its unique mild taste and its full-bodied aroma.