SEASONAL ESPRESSO
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
Available Sizes & Prices
250g: $18.00
500g: $36.00
1kg: $72.00
Prices updated:Regional Comparison: Ethiopia
Brewing Guides
Hario Switch
if sour: grind finer, increase brew temp by 1–2°C and/or lengthen brew time by 3–5s; if bitter: grind coarser, lower brew temp by 1–2°C and/or shorten brew time by 2–4s
Brewing Steps
- 1. Bloom with 10g water for 10 seconds to fully saturate the puck, then gently stir to release initial gases
- 2. Pour to 36g total water by 0:10 (steady pour), give one gentle stir, then close the Switch for immersion
- 3. At 0:30–0:34 total brew time, flip the Switch and drain; expect a beverage yield ~32–36g — serve immediately
- 4. Total time: 30–34 seconds from first pour to finished cup. If combining with milk, steam milk to ~60–65°C and pour straight away for a sweet, chocolatey result
Pro Tips
- 💡 Use a consistent tamp/leveling in the basket and a single confident stir during bloom to promote even extraction; the natural Ethiopian component benefits from a slightly warmer temp and short contact time
- 💡 Key factor: grind consistency — small adjustments to grind will shift this sweet-fruity profile quickly; tweak grind before changing dose or temp
Sour → grind finer, increase brew temp by 1–2°C and/or add 3–5s to brew time; Bitter → grind coarser, lower temp by 1–2°C and/or shorten brew time by 2–4s.
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