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% RABANALES (GUATEMALA)
30% KAGUMO (KENYA)
30% MONTAÑAS DEL DIAMANTE (COSTA RICA)
Our current seasonal blend is composed of 3 different lots of coffee from 3 different origins. The current components of the espresso are: 40% Rabanales (Guatemala) / 30% Montañas del Diamante (Costa Rica) / 30% Kagumo (Kenya).
The welcome return of 2 old favourites from Guatemala and Costa Rica, along with a new coffee for us from Kenya . Hazelnuts and cherries abound from the Rabanales whereas the Montañas has a warming chocolate ganache quality to it, add in the prominent berry notes from the Kagumo and you have a delicious espresso.
We would recommend the following recipe as a starting point:
Dose: 19 grams
Brew temperature: 201ºF-202ºF/94ºC-94.5ºC
Brew time: 28-32 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.