Bittersweet

Bittersweet

42.00 Sale Save

caramel, chocolate fudge, hazelnut, butter biscuit

Weight
Roast Profile
Choose your grind size

Dark Roast
Brazil, Rwanda, Colombia
Roasted just for milk.

The best of both worlds in this alluring dark 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, adding enchantment to your favorite milk-based drink.

 

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.

Rwanda, Emmanuel Rusatira, Baho Coffee
Emmanuel Rusatira founded Baho Coffee, intending to help to improve the livelihood of small coffee farmers by championing natural and honey processing in Rwanda. His empathy for the farmers' life struggles stems from having been born into a smallholding coffee-farming family himself. He decided that the evocative Rwandese word "baho," literally meaning "have life," best captures and conveys his company's reason for being — which is for his smallholding coffee farmer partners to have better lives.

Colombia, Nicolas Ocampo Maya, Finca La Julia
Nicolas Ocampo Maya began to plant the Java variety at Finca La Julia in 2015, focusing on the rare and exotic varieties in Colombia. He added Tabi and Geisha varieties later that same year. Nicolas has, from the start, been exploring the flavor potential of their coffees through thoughtful experiments in natural, honey, and semi-washed processing and continues to improve on their practices, from cultivation to processing, aiming to maintain an extensive repertoire of higher quality coffees.

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.

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 shot for your milk base—

- 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 espresso shots.