Wide Open Road - Brunswick
“Way back in 2009 we had the wild idea to start roasting our own coffee. Starting out on a 6kg Giesen roaster we experimented, cupped, played, cupped some more and after a year of messing around we came out with our first blend, Bathysphere was born. Somewhere in there decided on another name, one for the roastery and cafe we had planned, a name that could carry us forward. It had to be a song title because after our first cafe, A Minor Place had brought us so much luck and joy it became a superstition to name all things after songs we loved.
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From our signature blend you should expect a big body with vanilla, sweet caramel and fruit-driven flavours. A very well balanced blend that makes for excellent black coffee and really shines with milk."
33% - Okalu, PNG 33% - Oequna Finca, Colombia Roast date - 21/04/2023 Process - Washed Flavour notes - Vanilla & caramel sweetness, Soft fruity finish |
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"There’s always a little bit of mystique as to what goes on in the shadows, but we can tell you for certain what's happening in our Shady Lane. Specifically designed with the milk drinker in mind, The Shady Lane cuts through dairy and non-dairy milks like a knife in the dark. Big, bold chocolates and caramels, with plenty of toffee and cherry sweetness, roasted Shady Lane will help you see the light when it comes to milk based espresso drinks."
40% - Penquena Finca, Colombia 40% - Mogiana, Brazil Roast date - 21/04/2023 Process - Multiple Flavour notes - Caramel, Black cherry |
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"The picturesque journey to Kilimbi Coffee Washing Station (CWS) in Nyamasheke District, Rwanda, rivals any other in the world. Travelers pass through lush forests, rolling hills, and coffee trees before arriving at the breathtaking Lake Kivu. Kilimbi, established in 2016, has made a significant impact in the Rwandan specialty coffee industry, being the first to produce and export natural and honey processed coffee legally. Additionally, it is the first CWS in Rwanda to successfully produce black and red honey processed coffee, a source of pride for the Kilimbi family." Origin - Nyamasheke District, Rwanda Roast Date - 21/04/2023 Variety - Bourbon Process - Washed Flavour notes - Black cherry, Orange |
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"In Brazil, coffee is mainly grown on large farms designed for maximum productivity, with many opting for mechanical harvesting over hand-picking. However, a growing number of farms prioritize cup quality, leading to the emergence of new technologies like the derricadeira, a mechanized rake that vibrates to gently harvest only ripe cherries. After harvesting, the cherries undergo further processing, such as the natural drying process where they are spread on large patios and regularly turned under the sun to ensure even drying and a clean cup profile." Origin - Sul De Minas, Brazil Roast Date - 21/04/2023 Variety - Various Process - Natural Flavour notes - Earl grey tea, Peanut butter, Vanilla waffle |
Recipes
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Espresso - 9 bar Brew ratio - 1:2.2 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.5 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1-8 (dry coffee : water) |
