Summer
JULY 2022
Lemon curd, caramel, strawberry
School’s out, marking the debut of our limited-edition ‘Summer Blend.’ Inspired by the hot days and cool nights of our home in the Bay Area, this recipe challenges you to try it two ways – serve it hot and you’ll find fresh cherry and black tea notes; brew it cold and experience refreshing currant and deep brown spice flavors. This unique blend highlights the diverse qualities of its component Honduran and Ethiopian coffees as well as the brew methods that fundamentally change its flavor and aroma. The result is an experience that is simultaneously complex sip after delicious sip!
COFFEE SPECS
| Roast degree | Medium |
| Producer | Various |
| Origin | Ethiopia, Honduras |
| Processing | Various |
| Varietal | Heirloom cultivars, Catuai |
| Processing | Natural, Washed |
RECOMMENDED BREW SPECS: Hario V60 POUR-OVER by Ming, 3-19 Oakland
Grind coffee to medium fine (ie. sea salt). Heat water to a boil or ~203F.
|
Ground coffee in |
23g |
| Water out | 350g |
| Brew time | 2:15-2:25 |
COLD BREW SPECS: Hario Mizudashi by Ming, 3-19 Oakland
Grind coffee to coarse (ie. rough, Kosher salt). Use cold, filtered tap water. Brew at room temperature, then remove grounds and refrigerate. Serve cold.
|
Ground coffee in |
55g |
| Water out | 800g |
| Brew time | 3 hours |