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.
Please note: We've recently moved to shipping orders that contain only Red Brick, Decaf or Cascara every week day.
40% DERRUBADA (BRAZIL)
20% MULISH (ETHIOPIA)
40% SERRANIA (COLOMBIA)
Our current seasonal espresso is composed of three different lots of coffee all drawn from different origins. The blend is made up of: 40% Derrubada (Brazil), 40% Serrania (Colombia) and 20% Mulish (Ethiopia).
The Mulish contributes distinctive apricot and sweet caramel notes along with a hint of spice in the finish while the Serrania adds raspberry, cocoa nib and subtle rose flavours. Finally, the Derrubada provides an avalanche of chocolate covered nuts. Put this all together and you have a very tasty 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
Brew Ratio: 1:2
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.