Workbench Espresso Blend

Description

The blend we pull on the bar and the one we send home with anyone setting up a machine. It is 70 per cent pulped natural Cerrado for sweetness and body, and 30 per cent natural Mogiana for the dark chocolate note that carries through milk. Both components are roasted separately and blended after, because the naturals want about forty seconds less in the drum.

The recipe changes with the harvest, but the target in the cup does not: cocoa, roasted hazelnut, brown sugar, and a finish that stays sweet rather than turning dry. Acidity is deliberately low. A blend meant for milk that reads as bright in a cortado is a blend that will taste sour in a latte.

Dialling in: 18 g in, 36 to 38 g out, 27 to 30 seconds at 93 degrees. Give it seven days from the roast date before you judge the grind, since it degasses quickly and channels while it does. It works in a moka pot too, ground a touch coarser than you think.

Whole bean. Choose your size above; the kilo bag is the one most cafes take.