Tolima Dark Espresso Blend 1 kg

Description

Three lots from Planadas and Chaparral in Tolima, blended and taken dark — the traditional roast for a bar that pours mostly milk drinks. It is the kilo we sell to the bakery two streets over, and they go through one a week.

Bitter chocolate and walnut, molasses underneath, and a long finish that carries through 200 ml of milk instead of disappearing into it. Drunk black it is heavy rather than bright, which is the point of a roast this dark.

Dialling in: 20 g in, 40 g out, 25 to 28 seconds at 92 °C. Dark roasts extract quickly, so start coarser than you think and bring the temperature down before you chase a shorter shot.

Whole bean, 1 kg, valve bag with the roast date. Rest it five days; dark roasts degas faster than lighter ones.