Benchmark

Benchmark

45.00 Sale Save

brown sugar, sweet chocolate, almond, well-balanced

Weight
Roast Profile
Choose your grind size

Medium Roast
Brazil, Burundi, Ethiopia

Best as espresso or as a milk base.
A well-balanced medium roast blend thoroughly curated from the same seasonally sourced higher-end specialty coffee beans intentionally processed by our long-time producing partners and meticulously roasted with the same purposeful approach, to elevate your daily coffee-drinking experience.

 

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Brazil, The Pereira Family of Fazenda Sertão, Carmo Coffees
The Pereira Family are pioneering coffee producers in Carmo de Minas with over 70 years of history that began with husband-and-wife Jose Isidro and Nazareth Pereira. Their traditions have continued on alongside purposeful innovations under the leadership of the family's second generation, brothers Francisco and Luiz Paulo, who are at the helm of CarmoCoffees — Brazil's leading purveyor of the country's finest coffees and partner to the coffee world's foremost tastemakers.

Burundi, Diane Nsengiyumva and Andrea Fabiani, The Kawasili Project
Andrea Fabiani and Diane Nsengiyumva, both agronomic engineers, are the husband-and-wife team leading the Kawasili Project, a progressive coffee processing center in Gahombo Commune, Kayanza Province in Buyenzi, one of the country’s five coffee-growing regions They established Kawasili to focus on natural and honey-focused post-harvest processing and explore flavor diversification while contributing to environmental conservation. The Project has enabled their partner farmers to get more value back for their harvests by differentiating from traditionally known Burundian flavor profiles.

Ethiopia, Kebir Coffee and Smallholder Farmers
Cognizant of coffee's status as one of Ethiopia's most essential lifelines, Kebir Coffee has built its three-decade-old enterprise upon pursuing high quality and with customer satisfaction at its core. They are enabled by a streamlined organization and management system that allow them to sustain thriving relationships with a network of smallholder farmers in renowned coffee-growing zones, such as Guji, and cater to the particular flavor preferences desired across different markets worldwide.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 34 to 40 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1:1.8 to 1:2
  • TEMPERATURE: 90°C - 93°C

MILK RATIO SWEET SPOT:

DOSE

  • 90ml cup: 18-20 grams
  • 120ml cup: 18-20 grams
  • 150-180ml cup: 18-20 grams
  • 210-240ml cup: 18-20 grams

YIELD

  • 90ml cup: 40 mL (split shot)
  • 120ml cup: 20-24mL
  • 150-180ml cup: 22-28mL
  • 210-240ml cup: 30-32mL

TEMPERATURE: 90°C - 93°C

To get a well-extracted espresso—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.