big short blend
our espresso blend is the heart of our coffee bar. we wanted to create something familiar & approachable, but high quality and very tasty. we did some testing with our roaster and we loved a 50/50% blend el indo from columbia and fazenda santa ines from brazil.
we are aiming for a lighter roasting style to bring out the natural flavours and sweetness of the beans, its a bit the opposite how dark coffee bean & tea leaf or starbucks roast their coffee. after roasting we rest the beans to de-gas the carbon dioxide out, the optimal time for use is 7-14 days after roasting.
we love the natural processing for both beans, it brings out more fruity flavours and sweetness. both have opposite taste profiles, with the el indo giving mulled grapes, port & muscovado sugar flavours, while the fazenda santa ines creates stonefruit, caramel & milk chocolate tones. it goes well hot or iced, black or with milk.
our baristas put alot of time into calibration and playing with the water pressures. i think they have cracked a tasty base calibration range that suits our coffee nicely. they are a clever bunch.
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