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.
*To optimise our blend, component percentages are subject to change.
53% PUENTE TARRAZÚ
Country COSTA RICA
Region TARRAZÚ
Process WASHED
47% SUKE QUTO
Country ETHIOPIA
Region GUJI
Process WASHED
Leading the way in this iteration of Red Brick is Puente Tarrazú from Costa Rica, with rich chocolate, caramel, and fudge sweetness perfectly complemented by the complexity and bright berry profile of the much celebrated Suke Quto from Guji, Ethiopia.
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.
