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.
30% CACHOEIRA DA GRAMA
15% SERRA DO BONÉ
Our current seasonal blend is a mix of 55% La Serrania from Colombia, 30% Cachoeira Da Grama and 15% Serra Do Boné both from Brazil.
We’re finding the La Serrania gives lots of soft pear acidity with an orange zest finish which is balanced out with almond notes and date sweetness from the Cachoeira Da Grama and Serra Do Boné. This blend is forcast to last until April.
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: 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.