Summertime - Blend - Dark
This dark roast blend was designed with cold brew in mind (and it does its job well!) but don’t be mistaken - this is a versatile coffee. It’s a blend of Peruvian, Brazilian and Colombian coffees and is smooth and chocolaty with a sweet nut characteristic. As a cold brew it’s malty and absolutely top notch with a bit of cream and/or vanilla syrup. I also enjoy it as drip or in a french press.
Roast Level: Dark
Process: Washed, Natural
Countries: Peru, Brazil, Colombia
Ratio:
Filter | French Press - 15:1
Cold brew - 15:1
Grind the coffee coarse and mix thoroughly with water. You can use just about any vessel for this. I brew my cold brew at room temperature for 20 hours and then pour through a pre-wetted coffee filter to remove the grounds. Add ice and whatever yummy condiments you desire!
Espresso - 18g dose, 44g yield - best at shorter pull times ~ 20-24s
This dark roast blend was designed with cold brew in mind (and it does its job well!) but don’t be mistaken - this is a versatile coffee. It’s a blend of Peruvian, Brazilian and Colombian coffees and is smooth and chocolaty with a sweet nut characteristic. As a cold brew it’s malty and absolutely top notch with a bit of cream and/or vanilla syrup. I also enjoy it as drip or in a french press.
Roast Level: Dark
Process: Washed, Natural
Countries: Peru, Brazil, Colombia
Ratio:
Filter | French Press - 15:1
Cold brew - 15:1
Grind the coffee coarse and mix thoroughly with water. You can use just about any vessel for this. I brew my cold brew at room temperature for 20 hours and then pour through a pre-wetted coffee filter to remove the grounds. Add ice and whatever yummy condiments you desire!
Espresso - 18g dose, 44g yield - best at shorter pull times ~ 20-24s
This dark roast blend was designed with cold brew in mind (and it does its job well!) but don’t be mistaken - this is a versatile coffee. It’s a blend of Peruvian, Brazilian and Colombian coffees and is smooth and chocolaty with a sweet nut characteristic. As a cold brew it’s malty and absolutely top notch with a bit of cream and/or vanilla syrup. I also enjoy it as drip or in a french press.
Roast Level: Dark
Process: Washed, Natural
Countries: Peru, Brazil, Colombia
Ratio:
Filter | French Press - 15:1
Cold brew - 15:1
Grind the coffee coarse and mix thoroughly with water. You can use just about any vessel for this. I brew my cold brew at room temperature for 20 hours and then pour through a pre-wetted coffee filter to remove the grounds. Add ice and whatever yummy condiments you desire!
Espresso - 18g dose, 44g yield - best at shorter pull times ~ 20-24s
