All coffees
Brazil
Mogiana Natural
Our house espresso: hazelnut, milk chocolate and caramel
- Tasting notes
- Hazelnut · Milk chocolate · Caramel
Roast: Medium
£10.00250 g bag· £9.00 a month
The Andrade family have grown coffee at Fazenda Boa Vista for three generations. Their Mundo Novo trees are tall and old, and they pick only when most of the cherries on a branch are ripe, then dry them whole on brick patios, turning them by hand for three weeks.
Drying in the cherry gives the coffee its body and its sweetness: hazelnut, milk chocolate and a long caramel finish. It’s forgiving, too, which is what you want behind a busy bar.
We roast it to a medium, a little past where we take the others, so it sings through milk. It’s the coffee in most of the cups you’ll see downstairs.
How we brew it
Espresso, a double
- Coffee
- 18 g, ground fine
- Out
- 40 g in the cup
- Time
- 27 to 30 seconds
- Grind fresh, level the bed and tamp it flat.
- Pull 40 g in 27 to 30 seconds at 93 °C.
- Sour or thin: grind finer. Bitter or slow: grind coarser.
- For milk, steam to about 60 °C and pour straight away.
