Red Brick
Price £7.50 ( 350g )This is our current seasonal espresso blend. Right now the blend is composed of 2 different lots of coffee from 2 different origins:
The current components of the espresso are:
60% El Majahual (El Salvador)
40% Capetillo Y Anexos (Guatemala)
From the El Majahual you can expect a buttery almond cherry tart followed by a lovely toffee sweetness. From Capetillo you will find juicey blackcurrant, blackberry fruit notes with a touch of raspberries and honey. In milk this coffee is lovely and the toffee and buttery notes are really highlighted and turn into a lovely fruit flan sweetness.
This version of the blend was created and released on November 21st 2011
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 : 28-30 grams
This profile and recipe was developed on a Synesso Hydra with VST 18g 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 18g.
