Artisan Roast - Cobblestone Blend V2.1
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Cupping Chart for Artisan Roast - Cobblestone Blend V2.1
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Cobblestone is a fresh, juicy espresso blend with a medium body and harmonious balance of caramel sweetness with bright citrus acidity. It's inspired by the beauty and diversity of Latin America, the ever changing landscapes, cultures and people, the seemingly endless range of coffee flavours to be found throughout the region, and of course Latin vibrance. Throughout this diversity a constant that harmonises the coffeelands bringing a sense of cohesiveness to the region are idyllic rural towns, draped in history with brightly painted houses that line ever present cobbled streets.
Version two of Cobblestone brings together a super sweet fruit driven Brazilian double pass processed coffee from Irmãs Periera in Carmo de Minas with a classic caramel like El Salvador coffee from firm Artisan Roast favourites, Finca Bonanza. Both coffees have been firm favourites in our cafe's and they work in perfect harmony in this espresso blend.
When developing the blend it was important to focus on caramel as the centre point of the profile so the roasts of both coffees have been kept pretty light. This allows the rich dense caramel notes and roasted almond flavours of the Finca Bonanza to come through without any roast flavours. These characteristics sit harmoniously with the sweet red apple and autumn berry notes, low acidity and syrupy finish of the Irmãs Periera.
The blend takes milk very well and delivers a lighter style of cappuccino or latte where toffee, milk chocolate and a little redcurrant come through with supreme balance.
The blend is primarily designed for espresso but will work in other brew methods. We've put together some brew recipes with supporting tasting notes for different types of coffee maker to start you off. Please use these as a guide only:
Espresso
Brew Guide: Dose - 19.5g/Yield - 37 - 39 @ 92.5°C/Brew time - Machine dependent in the range of 27 - 30 seconds.
Espresso Tasting Notes: Caramel, dark chocolate, dried redcurrant, red apple, amaretto finish with dense creamy mouth feel
French Press
Brew Guide: Dose - 20g/Water - 280ml @ 94°C/Grind - coarse/Brew time - 4:00
Tasting Notes: Caramel, dark chocolate, red apple, brown sugar sweetness
Aeropress
Brew Guide: Dose - 20g/Water 250ml @ 94.5°C/Grind - Slightly coarser than filter/Brew time - 3:00
Tasting Notes: Milk chocolate, ameretto, pomegranate, vanilla, lemon citrus acidity, creamy mouthfeel
Version two of Cobblestone brings together a super sweet fruit driven Brazilian double pass processed coffee from Irmãs Periera in Carmo de Minas with a classic caramel like El Salvador coffee from firm Artisan Roast favourites, Finca Bonanza. Both coffees have been firm favourites in our cafe's and they work in perfect harmony in this espresso blend.
When developing the blend it was important to focus on caramel as the centre point of the profile so the roasts of both coffees have been kept pretty light. This allows the rich dense caramel notes and roasted almond flavours of the Finca Bonanza to come through without any roast flavours. These characteristics sit harmoniously with the sweet red apple and autumn berry notes, low acidity and syrupy finish of the Irmãs Periera.
The blend takes milk very well and delivers a lighter style of cappuccino or latte where toffee, milk chocolate and a little redcurrant come through with supreme balance.
The blend is primarily designed for espresso but will work in other brew methods. We've put together some brew recipes with supporting tasting notes for different types of coffee maker to start you off. Please use these as a guide only:
Espresso
Brew Guide: Dose - 19.5g/Yield - 37 - 39 @ 92.5°C/Brew time - Machine dependent in the range of 27 - 30 seconds.
Espresso Tasting Notes: Caramel, dark chocolate, dried redcurrant, red apple, amaretto finish with dense creamy mouth feel
French Press
Brew Guide: Dose - 20g/Water - 280ml @ 94°C/Grind - coarse/Brew time - 4:00
Tasting Notes: Caramel, dark chocolate, red apple, brown sugar sweetness
Aeropress
Brew Guide: Dose - 20g/Water 250ml @ 94.5°C/Grind - Slightly coarser than filter/Brew time - 3:00
Tasting Notes: Milk chocolate, ameretto, pomegranate, vanilla, lemon citrus acidity, creamy mouthfeel
Great for: Aeropress, Cafetiere, Espresso, With milk
Roasterr: Artisan Roast
LETTERBOX friendly (single bag): YES
Delivery prices to United Kingdom
Initial collection: Artisan Roast - Edinburgh
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Tasting record
| Method | Dose | Grind | Time | Volume | Comments |
|---|---|---|---|---|---|
| e.g. Espresso | 18g | Vario 1E | 25secs | 30ml | A bit finer next time would be better. |