Halfwit Coffee Roasters

Triforce Espresso Blend

16.00
HW Triforce blue 002.jpg

Triforce Espresso Blend

16.00

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With our new Triforce, we wanted to keep up with our promise of seasonality and approachability, and we’ve added a beautiful Colombian to create an espresso blend that not only kept up with coffee seasonality, but also lended itself towards our actual seasonality. The Colombian component adds big creamy body and milk chocolate sweetness to this espresso, while the washed Yirgacheffe adds a vibrant citrus quality that peeks out from underneath those sweeter chocolate notes. We’ve swapped our summer lightness for a fuller bodied sweetness; think chocolatey and candied citrus qualities (chocolate covered orange, anyone?) instead of the light and sweet sorbet and butterscotch notes of our summer Triforce.


BEAN SPECIFICATIONS

ORIGIN: Colombia, Ethiopia
REGIONS: Cauca, Yirgacheffe
PROCESS: Fully washed
VARIETALS: Red and Yellow Bourbon; Mixed Heirloom
NOTES: Almond Butter, Orange Sherbet, Butterscotch

 
 

NOTES ON BREWING

This latest version of Triforce can be a touch thinner in body than previous versions, so if body is what you’re after, we recommend a slight updose to keep that mouthfeel nice and fluffy. A solid 1:2 ratio will produce excellent results, though we had good shots all the way from 1:1.5 to 1:2 and beyond. Both of these coffees were grown at very high altitudes and are very dense, so they take a while to de-gas. Our best shots were 7-10 days off roast.


SUGGESTED BREW SPECS

DOUBLE ESPRESSO

19g dose: 36-38g shot
6-8 second preinfusion
28-32 second shot
200°F/93°C

V60

25g medium fine ground coffee : 400g of water
55g bloom for 50 seconds
Total pour time of 2:30 Total brew time of 3:20

CHEMEX

31.5g medium ground coffee : 500g water
65g bloom for 50 seconds
Total pour time of 2:30 Total Brew time of 3:30

AEROPRESS

16g fine ground
coffee : 220g of water
55g bloom. Use paddle to incorporate at 20 seconds
Total immersion time of 1:15. Slowly plunge to 1:45


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