We’ve had some requests for guidance on this coffee as a number of you have struggled with it. I’ve revisited it again this morning with a bag that was roasted on 17 March just to check it is as good as we have previously claimed it to be. It is.
Here are a few notes on how to make it perform.
How do you know if you haven’t got it right? Well, if it tastes murky, dead, heavy, thin, or too floral with tea like tannins then you need to give it a tune up. Here’s how:
Dose: 16g
Grind: super fine! (the correct grind is determined by gradually adjusting your grinder finer until you are able to achieve an extraction time of 27 seconds (as defined below) with a dose of 16g)
Water temp: hotter than our other coffees like – I’m guessing around 95C, instead of the typical 92C
Extraction time: 27s from the moment coffee begins to flow from the spouts and stopping as soon as blonding arrives
Age: 21 to 35 days after the roast date ideally
Be sure to pre-heat your cups with boiling water 10mm from the top for 10 seconds
Wonderful complexity that your taste buds luxuriate in is the reward for getting this coffee right. Well worth persevering with. Note that the age of the coffee after the roast date is significantly greater than our other roasts too.
Nicely weighted, floral notes flattened off a bit to give a smooth complexity to the cup. If you’re struggling get in touch.
Some roasts are quite fault tolerant, and don’t really reward the baristas for fiddling around to get it just right. This one rewards you abundantly for your efforts to get it on song. You can order some here.