Re..up..Seasonal Espresso 250g

Name: Re..up..Seasonal Espresso 250g
Brand: Rich Coffee Roasters
Availability: InStock

S E A S O N A L E S P R E S S O Our current seasonal offering for espresso is a blend of three origins selected for the different elements they bring to the cup. We have taken a Natural process coffee from Ethiopia for body and sweetness. To this we add Colombia and Peru. These coffees bring a touch of fruit and acidity to balance the cup. This current blend is designed to be a delicious fruity espresso and when combined with milk, a super sweet chocolatey hug in a mug. Tasting notes - Dark Chocolate, Caramel and Tropical fruit with medium acidity, medium body and a sweet finish How we brewed Dose - 19 gm Brew Temp - 94 degreesC Brew Time - 30-34 sec Bev. Weight - 32-36 gm

Origin: Ethiopia, Colombia, Peru

Processing: Natural

Roast Level: Medium

Tasting Notes:

dark chocolatecarameltropical fruit

Available Sizes & Prices

250g: $18.00

500g: $36.00

1kg: $72.00

In Stock

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About Rich Coffee Roasters

Location: Dunedin, New Zealand

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Brewing Guides

Hario Switch

Temperature

94°C (201°F)

Ratio

1:1.7 (19g : 32–36g beverage)

Grind

Very fine — espresso-like. On a 1Zpresso J aim ~12–16 clicks from zero (adjust to hit the target time/flow).

Grind Adjustment

if sour: grind finer, if bitter: grind coarser

Brewing Steps

1. Bloom with 20g water for 10 seconds (evenly saturate the puck)
2. Pour to 44g total water by 0:05 (rapid, even pour to build pressure and pre-infusion)
3. Close the Switch and let steep; at 0:30–0:34 open the Switch and allow flow until beverage reaches 32–36g
4. Total time 30–34 seconds from initial pour to finished beverage — serve immediately (milk pairing: produces a sweet, chocolatey profile)

Pro Tips

💡 Use a consistent, firm tamp and a very even bed — the Hario Switch benefits from even saturation and minimal channeling for this concentrated style.
💡 Key factor: small grind adjustments will strongly affect extraction time. Tweak grind first, then temperature; aim for 30–34s and 32–36g beverage for the sweet chocolate/tropical balance.

Troubleshooting

Sour → grind finer, increase brew temp by ~2°C, or slightly increase contact time (3–6s) to raise extraction. Bitter → grind coarser, lower temp by 2–4°C, or shorten total contact time/open the Switch a little earlier; also check dose and yield (overly low yield can taste overly bitter).

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