Espresso Blend - Rose Street

$28 AUD
TOFFEE. 
RED CHERRY.
COCOA BUTTER. 

Rose Street is sourced and roasted to create a full-bodied and satisfying blend that is smooth and sweet black and has the strength and richness to cut through milk. The blend of choice in our Lt. Collins Espresso Bar in Melbourne CBD, Rose Street is designed for those that want the strength of traditional coffee flavour profiles whilst maintaining the quality of premium specialty coffee.

We source and roast each component to accentuate particular qualities and construct the blend’s flavour profile, making it perfect for anyone that likes a strong, easy-drinking espresso that cuts well through milk.

Composition:

  • 50% Cascavel Vermelha, Brazil
  • 25% Lamari, Papua New Guinea
  • 25% Mzuri, Tanzania
ABOUT THIS BLEND

Cascavel Vermelha - This natural processed lot takes its name from the rattlesnake which roams the coffee plantations deterring pests from eating crops. We have roasted Cascavel in order to maximise the red fruitchocolate sweetness and buttery body that it gifts to the blend. 

Lamari, Papua New Guinea - This coffee takes its name from the Lamari River that flows through the Eastern Highlands and is sourced from a network of smallholder farmers throughout the region. We roast this coffee a touch darker in order to mellow out its vibrant acidity and emphasise its rich dark fruit and sugar notes.

Mzuri, Tanzania - This is a fantastic example of the high-quality specialty coffee being produced in Tanzania. We roast this coffee gently to soften its acidity and sweeten the red fruit qualities that it imparts on the blend, tying together the other components wonderfully.

RECOMMENDED ESPRESSO RECIPE:

Dose: 18g
Yield: 36g
Shot time: 24 – 28 seconds

A good extraction of our Rose Street Blend will result in a creamy and sweet espresso with a very gentle citric acidity preceding a decadent and rich flavour profile dominated by its heavy chocolate overtones. If it is tasting too acidic or savoury, use a finer grind setting and increase your shot time. If it is dry and bitter or lacking acidity, then coarsen your grind and decrease your shot time.

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