RAISIN/ALMOND
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.
54% SERRANIA
Country COLOMBIA
Region PALESTINA
Process WASHED
46% RECREIO
Country BRAZIL
Region SÃO SEBASTIÃO DA GRAMA
Process NATURAL
Our current seasonal blend is a mix of Serrania from Colombia and Recreio from Brazil.
Well rounded, the Recreio gives ample syrupy fruitiness and acidity highlighted by the classic nut & raisin chocolate flavours and density of Serrania. Deliciously creamy and balanced, this blend is forecast to last until April.
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.
