Butter Bing

Our most popular blend, balance, acidity and versatile brewing. Flavour notes of chocolate, malt and biscuit.

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Coffee Profile

Origin

Brazil + PNG + Nicaragua

Process

Natural + Washed

Varietal

Multiple Varietals

Brew

Espresso, Stovetop, Turkish

Tasting Notes

Dark Chocolate, Cacao

Recipe

Espresso: 1:1.85 grams-in-to-grams-out over 30 seconds. For example: if you use 20g of dry ground coffee, you want to extract 37g of espresso over 30 seconds.

Recommended for use

1

1. Espresso Machine

Grind Fine | Coffee 18-22g | Espresso 36-40g | Brew time 25-35 sec

Put 18-22g of ground coffee in the filter basket and level out the coffee using the index finger. Tamp - level and even. Engage the portafilter onto the machine and start brewing immediately. Extract out 36g-40g at 25-30 seconds, add water or milk to taste.

Tip: Adjust grind size to control flow rate. If too acidic grind finer, if harsh or bitter grind coarser

2

2. Stove Top

Grind Medium

Fill the basket to the edge with coffee grinds, do not tamp. Pour hot water into the lower chamber up to below the release valve and seal tight. Place on a medium heat - it should not spit when brewing. Keep the flame to the width of the stove top. Do not allow it to protrude to allow for stead extraction.

Tip: Use the flame level to control the brewing, if the coffee spits while brewing, lower heat.

3

3. Turkish

Grind Very Fine

Add one heaped teaspoon of coffee to a crave with 100ml of cold water per cup. Stir well, place over low heat, and let it slowly foam up. Remove just before it boils, then pour gently into a small cup, grounds and all.

Tip: For stronger flavour add more coffee, but be aware this will absorb more water. Also add more water per cup but less than 100ml to increase intensity.