House Blend Coffee

House Blend

House Blend brings together Ethiopia and Brazil in a medium roast designed to balance vibrant fruit character with comforting chocolate and nut sweetness. Peach and apricot lead the cup, supported by orange zest brightness and the floral character of the blend.

Milk chocolate and roasted hazelnut provide warmth and depth, while soft caramel sweetness develops as the coffee cools. A medium, silky body and clean finish make it versatile across pour-over, espresso and milk-based drinks.

Cupping Notes:

Aroma

Sweet and floral aromatics open the cup with notes of dried apricot and toasted almond, followed by a subtle cocoa character.

Acidity

Bright citrus acidity brings lively freshness to the cup, balanced by nutty sweetness for an integrated and approachable profile.

Body

Medium-bodied with a silky texture and smooth structure, providing balance while adding depth to the fruit and chocolate character.

Flavour

Peach and apricot lead the flavour profile with a distinct stone fruit sweetness, supported by the brightness of orange zest. Milk chocolate and roasted hazelnut provide a warm foundation, while soft caramel sweetness develops as the cup cools.

Finish

Clean and lingering, with sweet cocoa notes accompanied by subtle dried fruit character.

Coffee Profile

• Type: Blend
• Origin Composition: Ethiopia • Brazil
• Roast Level: Medium
• Flavour Notes: Stone Fruit • Chocolate • Hazelnut
• Body: Medium • Silky
• Acidity: Bright • Citrus

Serving Suggestions

• Ideal for pour-over brewing to highlight fruit clarity and brightness
• Produces a balanced, sweet espresso with chocolate and citrus notes
• Pairs well with milk, enhancing caramel and nut sweetness

Preparation Guide

V60 (Highlighting Clarity & Fruit)

• Dose: 20 g
• Water: 320 g
• Ratio: 1:16
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 160 g

At 1:10, pour to 260 g

Final pour to 320 g

Total Brew Time: 2:30 – 2:45

Espresso (Sweet & Balanced)

Objective: Bring forward the milk chocolate, hazelnut and caramel sweetness while retaining the blend’s bright citrus character.

• Dose: 18 g
• Yield: 38 g
• Time: 23–26 sec
• Temperature: 93°C
• Grind: Fine

Method:

Dial the grind for a controlled 23–26 second extraction. Aim for an even flow to develop chocolate and nut sweetness while maintaining the citrus brightness of the Ethiopian component.

Expected Cup:

• Milk chocolate sweetness
• Roasted hazelnut character
• Soft caramel sweetness
• Gentle citrus brightness
• Silky, balanced finish