Hunters in the Snow Seasonal Espresso


Hunters in the Snow Winter Seasonal Espresso


We're beginning 2014 with a relaunch of our Seasonal Espresso program! Our newest offering will be the first of four seasonal espressos throughout the year. 


Our Winter espresso is called Hunters in the Snow, named after the painting by Flemish Renaissance painter Pieter Bruegel the Elder. We've tapped our own artist in residence, former Ritual barista and manager Jenny Kruch, to create a thematic design for this years espresso blends. Inspired by her own interest in the arcane arts of Tarot, Jenny created four pieces to represent the four seasons. 


Hunters in the Snow is comprised of three South American coffees contributing in equal parts. The first two hail from the state of Minas Gerais in Brasil. A pulped natural Yellow Bourbon from the São Lourenço farm provides a chocolate syrup base while the mechanically washed Yellow Icatu from Afonso Maria Vinhal’s Recanto farm brings a clean, spun sugar sweetness.


The last coffee is a returning favorite from Colombia. The Artunduaga brothers Fabio and Hector, along with their neighbor Omar Viveros, collaborate to create a coffee they call La Amistad. This coffee provides much of the fruited acidity to the espresso, with rose hip aromatics and flavors of dried apricot and Washington apple. 


In combination, these coffees create a satisfying balance of chocolate flavors along with a nice sweet red fruit finish.


La Amistad - Omar Viveros, Hector and Fabio Artunduaga / Washed Caturra, Colombia, Castillo / Pitalito, Huila, Colombia


Recanto -  Afonso Maria Vinhal /  Mechanically Washed Yellow Icatu / Patrocinio, Minas Gerais, Brasil


São Lourenço - Mariana Meat and Potatoes/ Pulped Natural Yellow Bourbon / Varjão de Minas, Minas Gerais, Brasil


We recommend starting with the following brew parameters:


Dose: 17-18 grams in a "18g" VST or "17g" Strada basket

Temp: 198-200 degrees at the group

Time: 26-30 seconds

Brewing Ratio: 50-60% or 31g of liquid

Pump Pressure: 8.5-9 Bar or 105-110 psi at the group

Days Rested: 7-12

About the parameters:

Dose: The term we use to describe the amount of freshly ground espresso in grams to be delivered to a double espresso sized portafilter basket.
Temperature: The temperature of the water in contact with the ground coffee in the portafilter. Note that on PID espresso machines (those with digital temperature regulatory devices), the temperature of the water on the PID display can actually read much higher than the temperature of the water that is at the "group" or group head. We recommend using a specially designed thermocouple, such as a Scace device, for checking temperature at the group accurately.
Time: The time in which the brewing water is in contact with the ground espresso.
Brewing Ratio: The ratio of coffee to water. Maintaining the brew ratio is the best way to make sure you are achieving the strength of espresso we are intending. All of our espressos are roasted and/or blended to perform their best at this brewing ratio, so use of a gram scale to measure dose and beverage mass are highly recommended. Brew ratio percentages are achieved by performing the following calculation: DOSE (g) / BEVERAGE MASS (g) = BREW RATIO
Pressure: The pressure being used to brew the espresso. Pressure in BARS is given to coincide with most machine pressure gauges. Pressure in PSI is given to coincide with the Scace 2 device, and is a measure of pressure at the group.
Days Rested: The number of days after roasting before we recommend using our coffee as espresso. We find that after this recommended amount of rest, the espresso will perform at its best. Pulling the espresso before this time will likely result in espresso that is sharp and unbalanced due to overly gassy, under-extracted coffee. Pulling the espresso more than 5 days after this time will likely result in one-noted espresso, lacking aroma.


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