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.
40% LA SERRANIA (COLOMBIA)
20% CAMPOS ALTOS (BRAZIL)
20% VISTA ALEGRE (BRAZIL)
20% WEGIDA (ETHIOPIA)
The current blend is made up of 40% La Serrania (Colombia), 20% Vista Alegre (Brazil), 20% Campos Altos (Brazil) and 20% Wegida (Ethiopia).
In the cup we find a lovely fudgey sweetness, hints of hazelnut and a buttery mouthfeel provided by the South American components, follow this with the florals and nectarine flavours from the Ethiopian and you have an extremely delicious espresso.
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.