Oftentimes in crafting our seasonal espresso blends, we experiment with the interplay of just a few prototypical coffees. By changing the ratios of the constituent parts, we present different expressions of flavor each season. This year, due to serendipitous timing, we are able to offer what we consider to be the primary colors of our coffee blending palette in our new seasonal esp...
read more resso: Primes. First, a perfumey, washed Ethiopian to create a vivid aromatic image of a bouquet; second, a jammy, sweet, and fruited Guatemalan from Antigua; and finally, a clean, crisp Costa Rican from the West Valley. Primes begins with the exceptional floral aromas of wisteria and lavender, moving to a snappy green candy apple, cherry, and subtle notes of strawberry preserves. We rely on these recognizable and much-loved components as much as we delight in seeing the endless combinations we can create.
This is truly one of those espressos we wish we could always have around to serve you, but its components will lose their essence in only a few short months. So for now, please enjoy.
Primes:
34% Hama Cooperative Gr. 1, Ethiopia
33% Hunapú Producers, Antigua Guatemala
33% El Cipres, West Valley, Costa Rica
We recommend starting with the following brew parameters:
Dose: 17-18 grams in a "18g" VST or "17g" Strada basket
Temp: 198-200 degrees at the group
Time: 28-32 seconds
Brewing Ratio: 50-60% or 30-34g of liquid
Pump Pressure: 8.5-9 Bar or 105-110psi at the group
Days Rested: 7-12
About the parameters:
Dose: The term we use to describe the amount of freshly ground espresso in grams to be delivered to a double espresso sized portafilter basket.
Temp(erature): The temperature of the water in contact with the ground coffee in the portafilter. Note that on PID espresso machines (those with digital temperature regulatory devices), the temperature of the water on the PID display can actually read much higher than the temperature of the water that is at the "group" or group head. We recommend using a specially designed thermocouple, such as a Scace device, for checking temperature at the group accurately.
Time: The time in which the brewing water is in contact with the ground espresso.
BREWING RATIO: The ratio of coffee to water. Maintaining the brew ratio is the best way to make sure you are achieving the strength of espresso we are intending. All of our espressos are roasted and/or blended to perform their best at this brewing ratio, so use of a gram scale to measure dose and beverage mass are highly recommended. Brew ratio percentages are achieved by performing the following calculation: DOSE (g) / BEVERAGE MASS (g) = BREW RATIO
Pressure: The pressure being used to brew the espresso. Pressure in BARS is given to coincide with most machine pressure gauges. Pressure in PSI is given to coincide with the Scace 2 device, and is a measure of pressure at the group.
Days Rested: The number of days after roasting before we recommend using our coffee as espresso. We find that after this recommended amount of rest, the espresso will perform at its best. Pulling the espresso before this time will likely result in espresso that is sharp and unbalanced due to overly gassy, under-extracted coffee. Pulling the espresso more than 5 days after this time will likely result in one-noted espresso, lacking aroma.
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| Roast: |
Medium Light |
| Body: |
Medium, vivid, jammy sweet |
| Acidity: |
Clean |
| Notes: |
snappy green candy apple, cherry, and subtle notes of strawberry preserves |
| Farm: |
Various |
| Farmer: |
El Cipres, Hama Coop and Hunapu Producers |
| Elevation: |
Various |
| Location: |
Ethiopia, Antigua Guatemala, West Valley Costa Rica |
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