Roasters of Fine Coffees in beautiful Santa Cruz, California

EightThreeOne, Fall 2017


EightThreeOne, Fall 2017

from 15.75

A Word About our Espresso Series:

Blending coffee to make a great espresso, year in and year out, is one of the great challenges facing professional coffee roasters. There are two primary reasons to blend coffee. One is to harmonize coffees from various origins to perpetuate a desirable taste profile. The other is to save money by blending high grade beans with less expensive "filler" coffees. We don't engage in the sort of tomfoolery that the latter represents. It's profitable to do so, but we like to make good coffee first and foremost, and that's pretty much not going to happen with that approach. In contrast to the vast majority of specialty roasters, we don't purchase filler coffees to make blends. If a coffee is going to go in one of our blends, it's going to be good enough for us to offer as a stand alone single-origin. So, you'll see every component of our blends on our single-origin offer sheet as well.

About EightThreeOne:

We spend countless hours sourcing, cupping, trial roasting and tinkering with proportions to create our blends every season. EightThreeOne is in it's third year, inspired by some excellent Colombias that arrived at the table last summer. This Fall 2017 edition is primarily comprised of some fabulous Colombia Huila and a really nice Kenya Nyeri that we've had this season. A bit of a natural single farm Worka coffee to brighten up the finish, and that's it. Pretty coffee. Excellent straight or with a small amount of 140F milk. Nice in a macchiato or a cappuccino.

Brewing Parameters:

Temperature: 199-200F

Dose: 21-23 grams

Brew Time, Flat Profile, 8.5 Bars: 28-32 seconds

Brew Time, Pressure Ramp Profile, 7 Bar Peak: 38-40 seconds

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