Milk Money - Seasonal Espresso

Tasting notes

Character

• Bright
• Sweet
• Clean
• Funky

Crafted for milk, in espresso or drip. Working with coffees that are in season, we want our espresso to be as vibrant and tasty as possible. The Milk Money espresso blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. is rich in complex character, cacao and stone fruit with an intense and full bodyBodyThe 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.. Crafted for milk, in espresso or drip form. Just drink it... Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Complex character, cacao, stone fruit intense & full bodied. Current Origins ( medium/ light roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. ): Fazenda Cruzeiro, Brazil NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. - Yellow Catucai Huila Community Lot, Colombia Fully washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. - CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Yirgacheffe Community Lot, Ethiopia Fully washed - heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Brewing Recipe 1:2 ratio In: 18/ 19 grams Out: 36/ 38 grams Time: 25 - 30 seconds Pressure: 9 bars Temperature: 203 Pre-Infusion: 4 - 6 seconds