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 LA BOLSA (GUATEMALA)
1/3 KAHETE AB (KENYA)
1/3 PUENTE TARRAZU (COSTA RICA)
Our current seasonal blend is composed of three different lots of coffee from three different origins. The current components of the espresso are: 1/3 La Bolsa (Guatemala) / 1/3 Puente Tarrazu (Costa Rica) / 1/3 Kahete AB (Kenya).
This espresso leads with some lovely blackberry notes courtesy of the Kahete AB, whereas the Puente Tarrazu and La Bolsa bring sweet caramels and roasted almond flavours rounding out the cup delightfully.
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.