As the crops change, so do the components of our Red Brick, highlighting harvest cycles and celebrating the seasonality of coffee. We've combined the great fruit qualities from each component, and allowed the sweetness to shine. The careful and hard work of all producers involved is evident in our current seasonal espresso.
1/3 KANGUNU (KENYA)
1/3 LA BOLSA (GUATEMALA)
1/3 COFFEA SUAREZ (COSTA RICA)
The current blend is made up of 1/3 Coffea Suarez (Costa Rica), 1/3 La Bolsa (Guatemala) and 1/3 Kangunu (Kenya).
This espresso leads with a heavy blackcurrant quality coming from the Kangunu, plums and kiwifruit are also present from the La Bolsa, while the Suarez offers up lovely cocoa notes and a hints of nuts.
We would recommend the following recipe as a starting point:
Dose: 19 grams
Brew temperature: 201ºF-202ºF/94ºC-94.5ºC
Brew time: 28-30 sec
Total Volume: approx 50ml
Brew weight: 36-38 grams
This profile and recipe was developed on a Victoria Arduino VA388 Black Eagle 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.