Gone for Lunch - Espresso Blend

Gone for Lunch is a twist on an old blend.

We've widened out the base (Sumatra Aceh Tengah Organic) 45% to give a little more body / richness to the blend, kept the Brazilian (Fazenda Sao Silvestre - Natural) at 25%, still bringing in some background nuttiness, moved the Guatemala (Finca San Francisco Tecuamburro 100% Red Bourbon) up by 5% to increase the bright/sharp sweetness. Nice true rounded finish.

The Brazilian coffee used in this blend (Fazenda Sao Silvestre) comes from one of the best growing areas of Brazil - right in the heart of the Cerrado plateau and is also a wonderful coffee as Single Estate.

Coffee (from Summatra, Brazil and Guatemala)

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Tasting Notes - The cup exhibits - good body and a rich base with some sweet nuttiness - underlying fruity acidity and a lovely true rounded finish.

Brewing Notes - The espresso brewing system used, the number brewing parameters and methods employed pulling an espresso shot will have an influence on the coffee's flavour and mouthfeel.

We provide brewing benchmarks or brewing range indicators to all our espresso blends to gain the highest degree of consistency from the roastrey cupped shot to the barista shot. These benchmarks and/or brewing range indicators are just that - all they do is suggest what to be looking for to get near to the roastery cupping shot as possible.
Where a brewing temperature and/or a shot time is not indicated in the notes it will be our standard set-up: - we use La Marzocco GB5 set at a temperture of 93.33C (200f) with a shot time of 20-23 seconds as from the first drop appearing from the portafilter. We dose our portafilters by levelling which is usually 8.5g of coffee per shot and tamp once at around 30 lb.