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.
60% MISUKU (MALAWI)
40% INGA APONTE (COLOMBIA)
Introducing our new seasonal blend, composed of 2 different lots of coffee from 2 different origins. The current components of this espresso are: 60% Misuku (Malawi) / 40% Inga Aponte (Colombia).
Our newly landed Inga Aponte from Colombia brings a heavy blackberry flavour to the cup creating a lovely syrupy body. While the Misuku from Malawi, a relatively new origin for us, provides a honey sweetness with delicate melon notes and a sparkly mouthfeel.
We would recommend the following recipe as a starting point:
Dose: 19 grams
Brew temperature: 201ºF-202ºF/94ºC-94.5ºC
Brew time: 28-32 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.