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Catalog/Papua New Guinea
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Papua New Guinea
Astoria Coffee CompanyIncluded ($25/month)
On the subscription, not a one-off shop price.
mediumPapua New Guinea
bakers chocolate
Explore the rich and captivating flavors of our Papua New Guinea medium roast coffee. With its big and sweet cocoa aroma, very low acidity, and heavy body with notes of bakers chocolate, this coffee delivers a truly satisfying experience. The long finish ensures that every sip leaves you wanting more.
Heart it if you’d brew it, or pass.
Brew it
What low acidity means
Papua New Guinea is a low-acidity coffee from Papua New Guinea. The cup is smooth and mellow rather than snappy.
- French press, auto drip, or espresso let the body and sweetness lead.
- You don’t need a brew method that hunts for sparkle.
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
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How to French press Papua New Guinea. It is a low-acidity coffee from Papua New Guinea.
Low acidity likes a heavier brew. The oils make the cup feel round.
You’ll need
- French press
- Coarse grind
- Kettle
- Scale
- Heat water to about 200°F.
- Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
- Pour, stir, and steep for 4 minutes.
- Press slowly and pour. Don’t let the coffee sit on the grounds.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Papua New Guinea tastes mostly chocolate.
Chocolate×1
bakers chocolate
Cocoa sweetness. It tastes round and familiar, especially as the cup cools.
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