About the coffee
Blending coffees together after roasting is interesting because it allows us to profile each component separately. Our Hickling Espresso is a base of natural process Brazilian speciality coffee roasted on a medium-dark profile, blended post-roast with a light-medium roast Guatemala. The resulting characteristics are juicy, apple acidity from the Guatemala, over a thick and sweet caramel base.
As espresso, we’re looking for a rich, mahogany-coloured start, going to a golden syrup at the 25 second mark. Ratio wise, we’d use 16 to 18 grams into 55 to 60ml of water. Play around, over-extracting can happen quickly, so if you’re losing the apple notes, cut the shot a little shorter.