Daybreak Espresso

Daybreak is the espresso we serve at our Saturday cuppings and the one Ayesha, our café trainer, uses to teach. We wanted a blend that tastes like chocolate in a cappuccino and still tastes of fruit as a straight shot. It is 70 % Brazil Cerrado from Fazenda Chapada Alta and 30 % Ethiopia Guji Natural from the Hambela Ridge growers' co-op, roasted together a step darker than our filter coffees.

The roast is even to the centre of the bean, so it is easy to dial in and steady from the first shot of the bag to the last.

In the cup

Dark chocolate, cherry, brown sugar. A heavy, syrupy body and a thick crema. The acidity is gentle and fruity, and the finish is long and sweet. In milk it tastes of chocolate cake.

The details

• Origin: Brazil and Ethiopia
• Region: Cerrado Mineiro and Guji
• Producer: Fazenda Chapada Alta (70 %) and the Hambela Ridge growers' co-op (30 %)
• Altitude: 1 100 to 2 200 m
• Process: natural
• Variety: Yellow Catuaí, Mundo Novo and Ethiopian landraces
• Roast: medium-dark, 4 of 5

How we brew it

Our recipe for a double shot on a 58 mm machine:

• Dose: 18 g, ground fine
• Yield: 38 g in the cup (a ratio of about 1:2)
• Time: 26 to 30 seconds
• Water: 93 °C

For a flat white, pour 120 ml of steamed milk over the shot. Rest the beans for five to seven days after the roast date for a thicker crema.