Nine Darling Road Seasonal Espresso
Remember your first Spring formal? Asking for an awkward dance with a crush you've been too scared to talk to for months. Nine darling road was the venue you danced in... We love that memory.
We assembled a group of our very first spring arrivals - the freshest coffees at the roastery right now - in order to give you the best tasting espresso we could produce. Three El Salvadorian coffees make up Nine Darling Road: Vicky Ann Dalton's Matalapa, Nancy Majano de Arenevar's Monte Rey, and Raphael Silva Hoff's Siberia. Flavors of green caramel apple, strawberry (pink) Starburst candy, toasted walnut, and brown sugar.
Save a dance for us?
Nine Darling Road is comprised of three coffees:
60% Matalapa: Cidra-Zapa, El Salvador
20% Monte Rey, El Salvador
20% Siberia, El Salvador
Dose: 17-18 grams in a "18g" VST or "17g" Strada basket
Temp: 198-200 degrees at the group
Time: 28-32 seconds
Brewing Ratio: 55-60% or 30-32g of liquid
Pump Pressure: 8.5-9 Bar or 105-110psi at the group
Days Rested: 8-12
About the parameters:
Dose: The term we use to describe the amount of freshly ground espresso in grams to be delivered to a double espresso sized portafilter basket.
Temp(erature): The temperature of the water in contact with the ground coffee in the portafilter. Note that on PID espresso machines (those with digital temperature regulatory devices), the temperature of the water on the PID display can actually read much higher than the temperature of the water that is at the "group" or group head. We recommend using a specially designed thermocouple, such as a Scace device, for checking temperature at the group accurately.
Time: The time in which the brewing water is in contact with the ground espresso.
Brewing Ratio: The ratio of coffee to water. Maintaining the brew ratio is the best way to make sure you are achieving the strength of espresso we are intending. All of our espressos are roasted and/or blended to perform their best at this brewing ratio, so use of a gram scale to measure dose and beverage mass are highly recommended. Brew ratio percentages are achieved by performing the following calculation: DOSE (g) / BEVERAGE MASS (g) = BREW RATIO
Pressure: The pressure being used to brew the espresso. Pressure in BARS is given to coincide with most machine pressure gauges. Pressure in PSI is given to coincide with the Scace 2 device, and is a measure of pressure at the group.
We assembled a group of our very first spring arrivals - the freshest coffees at the roastery right now - in order to give you the best tasting espresso we could produce. Three El Salvadorian coffees make up Nine Darling Road: Vicky Ann Dalton's Matalapa, Nancy Majano de Arenevar's Monte Rey, and Raphael Silva Hoff's Siberia. Flavors of green caramel apple, strawberry (pink) Starburst candy, toasted walnut, and brown sugar.
Save a dance for us?
Nine Darling Road is comprised of three coffees:
60% Matalapa: Cidra-Zapa, El Salvador
20% Monte Rey, El Salvador
20% Siberia, El Salvador
Dose: 17-18 grams in a "18g" VST or "17g" Strada basket
Temp: 198-200 degrees at the group
Time: 28-32 seconds
Brewing Ratio: 55-60% or 30-32g of liquid
Pump Pressure: 8.5-9 Bar or 105-110psi at the group
Days Rested: 8-12
About the parameters:
Dose: The term we use to describe the amount of freshly ground espresso in grams to be delivered to a double espresso sized portafilter basket.
Temp(erature): The temperature of the water in contact with the ground coffee in the portafilter. Note that on PID espresso machines (those with digital temperature regulatory devices), the temperature of the water on the PID display can actually read much higher than the temperature of the water that is at the "group" or group head. We recommend using a specially designed thermocouple, such as a Scace device, for checking temperature at the group accurately.
Time: The time in which the brewing water is in contact with the ground espresso.
Brewing Ratio: The ratio of coffee to water. Maintaining the brew ratio is the best way to make sure you are achieving the strength of espresso we are intending. All of our espressos are roasted and/or blended to perform their best at this brewing ratio, so use of a gram scale to measure dose and beverage mass are highly recommended. Brew ratio percentages are achieved by performing the following calculation: DOSE (g) / BEVERAGE MASS (g) = BREW RATIO
Pressure: The pressure being used to brew the espresso. Pressure in BARS is given to coincide with most machine pressure gauges. Pressure in PSI is given to coincide with the Scace 2 device, and is a measure of pressure at the group.
Days Rested: The number of days after roasting before we recommend using our coffee as espresso. We find that after this recommended amount of rest, the espresso will perform at its best. Pulling the espresso before this time will likely result in espresso that is sharp and unbalanced due to overly gassy, under-extracted coffee. Pulling the espresso more than 5 days after this time will likely result in one-noted espresso, lacking aroma.
