This is one of our signature roasts that you will often find on rotation on drip at the café. It is a dark roast that offers a unique light body and a smooth cup that is great to enjoy black.
The blend of the Ethiopian and Costa Rican coffee allows for a sweet cup with a classic coffee finish. A hint of red apple and tropical fruit push forward from the Ethiopian making the cup crisp yet the Costa Rican transforms the cup nicely to a milk chocolate finish.
This is a slow roast to the dark zone. I maintain the momentum thru first crack and let it coast to second crack, trying not to break down the cell structure of the bean.
|Brewing Method||Coffee to Water Ratio||Coffee Dose||Water||Grind*based on EK43||Time||Temperature|
|Drip||1:26||84-91g||2.2 liters||7, moderately coarse||Depends on the machine||195-205°F(90.5-96°C)|
|French Press (2 Cup)||1:17||18-20g||300-350g||11, very coarse||3:00-4:00||195-205°F(90.5-96°C)|
|Pour Over||1:14||25-27g||350-400g||8-8.5, coarse||2:30-3:30||195-205°F(90.5-96°C)|
|Siphon||1:14||25-27g||350-400g||7, moderately coarse||1:45-2:20||195-205°F(90.5-96°C)|
|Chemex||1:15||45-50g||700-750g||8-8.5, moderately coarse||5:00-6:00||195-205°F(90.5-96°C)|
|Espresso||Varies greatly||6.5-20g||21-42g||1-2, very fine||20-35 seconds||185-204°F(85-96°C)|