Espresso Blend Newstead
Newstead is a rich, fruit-driven blend created in celebration of the launch of our flagship café & roastery in Brisbane in 2019. Combining the velvety body of a Brazilian pulped natural, and the sweet fruitiness of a natural Ethiopian, it’s sweet and satisfying with milk and deliciously syrupy on its own.
Through an equal-parts, two-bean blend we create space for these two vastly different coffees and build a flavour profile that accentuates and complements the best qualities of each. This blend is perfect for anyone that likes a fruit-dominant flavour profile and those that preference sweetness over strength.
50% Cascavel Vermelha, Brazil
50% Tore Badiya, Ethiopia
ABOUT THIS BLEND
Cascavel Vermelha, Brazil - This specially curated natural processed lot takes its name from the rattlesnake which roams the coffee plantation deterring pests from eating crops. We have roasted Cascavel in order to maximise the red fruit and chocolate sweetness and buttery body that it imparts on the blend.
Tore Badiya, Ethiopia - This lot was grown in Haniku Village in the famed Kochere region of southern Ethiopia. It was hand-picked and manually sorted to ensure only perfectly ripened cherries are selected. We’re roasting this coffee to accentuate its wonderfully fruit-dominant flavour profile and intense honeyed sweetness.
RECOMMENDED ESPRESSO RECIPE:
Shot time: 26 – 30 seconds
A good extraction of our Newstead blend will result in a vibrant, smooth espresso with big berry notes up front, caramel sweetness, and a decadent chocolate-nut finish. 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.