ADDED TO CART -

Red Brick

Seasonal Espresso
£9.50
Tasting Notes

MELON/ HONEY/ BLACKBERRY

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% INGA APONTE (COLOMBIA) 

Region NARIÑO

Variety CATURRA

Process WASHED

40% MISUKU (MALAWI) 

Region CHITIPA

Variety BOURBON

Process WASHED

Red Brick - 1

Introducing our new seasonal blend, composed of 2 different lots of coffee from 2 different origins. The current components of this espresso are: 60% Inga Aponte (Colombia) / 40% Misuku (Malawi).

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.

RECIPE:

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.

MAY BANK HOLIDAY

We will be closed on Monday 2nd May for bank holiday and will reopen on Tuesday 3rd May. All orders accrued will roast and ship on Tuesday, enjoy the break!