Lava Cake Blend

OriginColombia, Brazil

ProcessNatural, Washed

Summary

A blend of washed Colombia and naturally dried Brazil, roasted together to balance fruity acidity with chocolate notes. Comfortable and creamy as espresso, with fine sweetness in milk drinks. Flavour notes of chocolate mousse, sultana raisins and dark chocolate.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 40 g
Time: 25 s
Temperature: 92°C

Target EY 20-22%. Tested on a Dalla Corte Mina with IMS competition baskets; water RO with TDS 130-150 ppm, 7.2-7.4 pH.

French press

Coffee in: 18 g
Coffee out: 265 g
Water: 300 g
Time: 4:00
Temperature: 94°C

Grind: 700-900 microns

Set up your grinder

1.Pour around 80 g of water over the ground coffee in circular motions to wet all the coffee and start blooming. (15 s)
2.Wait 25 seconds. (25 s)
3.Pour the rest of the hot water in a circular motion, keeping all coffee particles immersed.

Finish extraction at minute 4 and transfer the coffee to a server to stop further extraction. Target EY 18-20%. Brewed on an Espro Press P3 18 oz; with a basic filter grind coarser and extend brew time.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Notes: Raisin, Chocolate, Dark Chocolate

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The roaster

DropShot Coffee Roasters

DropShot Coffee Roasters is a specialty coffee brand with a name that hints at precision and purpose. Beyond the name and the promise of carefully roasted bean…

AI-assisted description, based on roaster & cupping data.

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