Maple Croffle

Origin

Tasting notes

Character

• Sweet
  25
• Comforting
  20

Roasted to order — ships within 24 hours of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A Sweet, Dessert-Style Medium Roast BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. Built for Milk Drinks Maple Croffle is a medium roast blend of 100% specialty Arabica from Brazil, El Salvador and Indonesia, roasted fresh in Kuala Lumpur. It opens with maple syrup, settles into a milk chocolate middle and finishes on soft toffee — sweet without being sticky. Low acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and an easy, comforting cup, built to hold its own in a flat white, an iced latte or wherever milk gets involved. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Maple Syrup · Milk Chocolate · Toffee Smooth, syrupy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with gentle dessert sweetness, low acidity and a soft toffee finish. Pairs beautifully with milk, and still drinks well black. Coffee Details Origin Brazil, El Salvador & Indonesia (blend) Composition 100% specialty Arabica Roast Level Medium Profile Sweetness ●●●●○ · Body ●●●○○ · Acidity ●○○○○ Tasting Notes Maple syrup, milk chocolate, toffee About This Coffee Maple Croffle is dessert-leaning, not dessert-imitating — no syrups, no flavourings, just three origins doing dessert work the way real coffee can. Brazil lays down the milk chocolate base: a smooth, low-acid backbone that makes the cup so easy in milk. El Salvador is the toffee bridge, adding clean, sugary sweetness that ties everything together so the finish lands like proper toffee rather than generic sweetness. Indonesia brings the syrupy depth — a heavier, richer mouthfeel that lets the maple note hang around instead of vanishing on the second sip. The result is a forgiving, crowd-pleasing coffee: medium roast and low acidity mean it holds up to small grind or temperature mistakes, which makes it a safe first cup for new espresso machines, busy mornings and friends dropping by. How to Brew Maple Croffle Espresso 1:1.5 ratio, 18g in / 28g out in 28–32 seconds Filter 1:14 ratio, 18g coffee to 250ml water at 92°C If your espresso tastes sharp or thin, grind a little finer; if it tastes harsh or dry, grind coarser. For filter, dial th