How we roast and brew the 295 Reserve
A great green bean can still be lost in the last two steps: the roast and the brew. Here is how we treat the 295 Reserve so you get the cup Jorge intended.
We roast it medium. It would be easy to push it darker and chase a bolder, roastier flavour, but that would bury everything that makes this coffee special. A medium roast keeps the panela sweetness, the chocolate and the bright citrus lift intact. We roast in small batches so every bag is fresh.
At home, let the coffee do the talking. For filter or pour over, use around sixty grams of coffee per litre of water, ground medium, just off the boil. Let it bloom for thirty seconds, then pour slow and even. For espresso, pull it a touch longer than usual to round out the acidity.
However you make it, drink it black at least once before you add anything. This is a coffee worth meeting on its own terms.
The 295 Reserve lands late September, roasted here and exclusive to Cafe 295. Reserve yours at info.cafe295.com/reserve.