(vellon) Lava Cake Blend
Summary
A coffee blend roasted by Dropshot, offered in a 1 kg format and available as whole beans or ground to order for various brew methods. The sensory profile highlights chocolate mousse, Sultana raisins and dark chocolate, making it a dessert-like, chocolate-forward blend suited to both espresso and filter preparation.
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; grinder Compak PK100, RO water at 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- 0:00Pour around 80 g of water over the ground coffee in circular motions to wet all the coffee and start the bloom. (15 s)
- 0:40After waiting an extra 25 seconds, pour the rest of the hot water in a circular motion, keeping all coffee particles immersed.
- 4:00Finish the extraction at minute 4 and transfer the coffee to a server so it does not keep extracting in the press.
Target EY 18-20%. Brewed on an Espro Press P3 18 oz; grind finer than a standard French press because of the micro filters. 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.
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The roaster
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…
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