This blend is all about really enjoying the best lots of coffee that are in season right now. We want to combine great fruit qualities from each of the components, and their sweetness which comes from the careful and hard work of the producers involved.
This is our current seasonal espresso blend. Right now the blend is composed of 3 different lots of coffee from 3 different origins.
50% EL MAJAHUAL (EL SALVADOR)
20% KAGUMOINI AB (KENYA)
30% PUENTE SELECTION (COSTA RICA)
From the El Majahual you have the classic Bourbon profile of caramel sweetness, baked apple notes and orange fondant. From the Puente Selection you’ll get brown sugar sweetness, caramel and roasted hazelnut. From the Kagumoini you’ll find loads of berries, cherries, raspberries and blueberries. This is a well balanced and very sweet espresso. In milk the fruit drops back, and it is all sweetness with notes of caramel, toffee and a super clean finish. We think you’ll love this one as much as we do.
We would recommend the following recipe as a starting point:
Dose: 18-19 grams
Brew temperature: 201ºF-202ºF/94ºC-94.5ºC
Brew time: 28-30 sec
Total Volume: approx 50ml
Brew weight: 32-34 grams
This profile and recipe was developed on a Synesso Hydra with VST 20g baskets – so should be taken as a starting point, and not an absolute as different machines extract in different ways.
The recommended baskets for this espresso recipe are the VST 20g.