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.
50% LOS HERMANITOS
Our current seasonal blend is a straight 50/50 mix of Mulish from Ethiopia and Los Hermanitos from Guatemala.
The Mulish has distinctive apricot notes to it along with sweet caramel and a hint of spice in the finish. The Los Hermanitos meanwhile brings the classic Guatemalan nuttiness to the mix with plenty of hazelnuts and syrupy body. Combined they make for an exciting, balanced and 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
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.