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.
2/3 SERRANIA
Country COLOMBIA
Region HUILA
Process WASHED
1/3 LIMA COFFEE
Country PERU
Region JAEN
Process WASHED
Bringing together Colombia and Peru for the next iteration of Red Brick, we’re ending 2020 on a high note!
Making up 2/3rds of the blend is one of our favourite coffees to work with and regular Red Brick component, Serrania. Adding brightness to Serrania's creamy chocolate and classic speciality notes, Lima Coffee from Peru offers apple acidity with caramel raisin on top!
RECIPE:
We 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: 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.
