Artisan Roast - Cobblestone Blend V2.3
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From Artisan Roast:
Version two of Cobblestone brings together a super sweet fruit driven Brazilian double pass processed coffee from the award winning Fazenda IP in Carmo de Minas with a classic caramel and orange citrus like Colombian coffee from the Grupo Asociativo Villa Esperanza in Huila.
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, orange citrus and roasted almond flavours of La Virgen to come through without any roast flavours. These characteristics sit harmoniously with the sweet, honeyed red apple and berry notes of the Fazenda IP. The low acidity and dense syrupy finish of the Fazenda IP bring further depth and complexity to the blend.
Cobblestone 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:
EspressoBrew 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.
Espro Press (or 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
AeropressBrew 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.
Roasterr: Artisan Roast
Delivery prices to United Kingdom
Initial collection: Artisan Roast - Edinburgh
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|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|