FLAVOR PROFILE

This is our first espresso blend.  By “espresso blend” we mean that it was roasted to shine as espresso when brewed on an espresso machine.  Our goal was to create a well-developed medium roast blend that was more traditional in flavor and also had high amounts of sweetness, lower acidity, and a heavier body.  To us, this coffee has notes of dark chocolate, sugar cane, and caramel.

RECOMMENDED BREWING METHODS

This coffee is versatile and is great brewed as cold brew and espresso.  Unless you are looking for a really low acidity coffee, we don’t recommend this coffee for filter.  For espresso, we would recommend starting with a 1:2 ratio (e.g., 20 grams in and 40 grams out) but experimenting with smaller ratios down to ristrettos (1:1) as we have found this coffee to be great in this range especially for milk-based drinks.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.

ABOUT THIS COFFEE 

This section will be updated soon.