Halfwit Coffee Roasters

Triforce Espresso Blend

16.00
a Triforce oct 2017_001.jpg

Triforce Espresso Blend

16.00

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Our signature espresso blend, like all of our offerings, is curated to bring you only the freshest and most seasonal coffees possible. We do this by rotating our blend components throughout the year to cycle in those coffees when they are at their peak. This latest version of Triforce is a 50/50 blend of two origins, Guatemala and Ethiopia, harvested during the winter and spring of 2016/17. The Guatemala comes from the region of Atitlan in south central Guatemala, from Finca El Porvenir. It is really sweet and balanced and provides much of the texture in this blend. The Ethiopia was grown in the region of Yirgacheffe, at one of the highest coffee growing altitudes in the world. Yirgacheffe is famous for it’s clean, tart, and fruit-forward coffees, giving the Triforce its juicy, citrus character. When they combine we taste creamy almond butter, orange sherbet, and rich butterscotch. 


BEAN SPECIFICATIONS

ORIGIN: Guatemala, Ethiopia
REGIONS: Atitlan, 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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