Ever heard of the “Black Magic”?
Well it’s the Queensberry Pour House take on the hybrid brew that the Sanremo Racer espresso machine allows a barista to achieve. It’s basically the middle point between a long black, and a pour over. Some people can find the Long Black a little too strong, while some feel the Pour over has a weaker body. The Black Magic finds the sweet spot in the middle – permitting all those fruit driven flavours, while also maintaining a solid body- minus the bitterness of course. Ben uses 15 grams of coffee ground to the size most suitable for a stovetop coffee, and extracts via the Racer at 3 bar pressure.
I was indulged with a naturally processed Rwandan, from the Remera washing station. This red bourbon lot was grown in the Nyamagabe District, at altitudes up to 2100 metres above sea level.
As a “Black Magic”, it’s pure joy. If you like stewed strawberries, then you’ll love this cup. It’s super clean, and the natural sweetness is exceptional.
Queensberry Pour House
210 Queensberry Street