Sweet Tooth

Espresso Blend

Designed to be drunk alongside your favourite pastry. Served black, it tastes like 70% chocolate. With milk, it reminds us of dark chocolate and juicy raspberry.

Body     Acidity
Subscriptions available

Created originally to pair Flour and Stone pastries, Sweet Tooth has a rich body and low acidity.

Current blend components
Ethiopia Mohammed Abu Nura

Jabanto in Gomma District, Jimma

Natural Process; Gibirinna 74110

Country grade: Unknown ?

Colombia Los Rosales

~50 Smallholders in Nariño

Washed Process; Caturra, Typica, Castillo, V.Colombia

Country grade: Excelso (Colombia) ?

Importer grade: A (Caravela) ?

 

Sourcing and ingredients

100% Gibirinna 74110, Caturra, Typica, Castillo, and V.Colombia coffee beans, roasted by us on Gadigal land / Sydney.

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 10–42 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:2.2
dose:yield
ratio

To brew on espresso, we recommend using 22g of beans (dose) to get 48g of espresso out (yield), during 26-32 seconds.

g dose
g yield
View the how to brew espresso (blends) guide.

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

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Coffee delivery: coffee in resealable bag and farm information card

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