New Espresso Components

We’ve recently changed the components in our espresso blend, to reflect the seasonal availability of coffee.   We’ve put together a short guide, which includes information about the origins of the components, as well as some suggested recipes.  We believe coffee should be brewed to personal taste but hopefully the information provided here will help you on your way.

 The origins

Our latest espresso blend comprises two origins, one from Colombia and one from Brazil:

60% Inzà, Cauca, Colombia

40% Fazenda Progresso, Brazil

Inza 2.jpgInzá is a region in the Cauca Department of Colombia. Situated on the “Macizo Colombiano” (the Colombian Plateau), which surrounds the high peaks of Tolima and Huila, the region is an important source of water and wildlife, in addition to being prime coffee growing land.

This coffee was produced by 52 smallholder coffee producers from the region, all of whom are members of the organization ASORCAFE (Asociación de Productores de Café del Oriente Caucano).

Inzà is a fully washed coffee and is comprised of three varietals: Caturra, Colombia and Castillo

Fazenda Progresso is a relatively young coffee farm that lies at around 1,150 metres in the mountainous Chapada Diamantina region of Bahia, northern Brazil.  The farm has built its own processing facilities on-site, which produce washed, pulped natural and natural coffees. Progresso’s coffee division currently employs some 200 permanent workers, which swells to between 400 and 500 during harvest. 

Fazenda Progresso (10)

The harvest usually runs from June until September, during which the first two passes are picked by hand. This particular lot from Progresso is a pulped natural process coffee – the ripe cherries are pulped and then dried in the sun on concrete patios for 24 hours with the sticky mucilage still attached. They are then being finished off in guardiola dryers until they reach the optimum humidity level. The beans are rested and stored in parchment until immediately prior to export. 

 

This particular lot of coffee also comprises three varietals: Catuaí, Catucai and Yellow Topazio.

 

The Recipes

A recipe for the home user

Depending on the type of machine you have, we would expect you to be using a dose weight of around 14g (this is the weight of the dry grounds).

To get the most from this coffee we advise the weight of the espresso to be at least 28g, though you might like to go as high as 32 or 34g.

An extraction (or brewing) time of 25-32 seconds will ensure you have the best chance of producing a good espresso.

Recipes we use

To create this recipe, we’ve used the Vicoria Arduino White Eagle T3 with the temperature set to 93°C, combined with the Mythos One grinder.  We also use 18g VST baskets.

This recipe has been created with soft water.

Dose weight 18g
Espresso weight 38g
Extraction Time 25-32 sec

Tasting notes

An initial acidity is followed by a sweet, smooth middle and a lingering finish. The espresso has a light body with flavours of cocoa and liquorice.
The acidity is balanced in milk resulting in a smooth, sweet beverage with flavours of rich toffee.

We’ve also created a recipe using mineralised water, and aim for a slightly reduced espresso weight in this instance.

Dose weight 18g
Espresso weight 36g
Extraction Time 25-32 sec

Tasting notes

Expect a coating mouthfeel and an initial bright acidity giving way to a smooth, lingering finish. We picked out flavours of red apple, butterscotch and vanilla.
In milk the acidity is balanced leaving a very sweet, easy drinking beverage. Those toffee and butterscotch tones really come to the fore, and create a wonderfully creamy drink if combined with full fat milk.

 

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