CHOCOLATE
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.
50% PUENTE TARRAZU
Country COSTA RICA
25% EL DURAZNO
Country GUATEMALA
25% RABANALES
Country GUATEMALA
Our current seasonal blend is composed of three different lots of coffee from two different origins. It is 50% Puente Tarrazu (Costa Rica) / 25% Rabanales (Guatemala) / 25% El Durazno (Guatemala).
The Costa Rican Puente Tarrazu brings a pleasingly fresh, sweet citrus character to the cup which reminds us of orange marmalade. The two Guatemalans on the other hand contribute lots of the hazelnut and chocolate flavours that are typical of coffee from this origin. Combined, these three coffees make for a delicious, exciting and balanced espresso!
RECIPE:
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.
