Caramel, Butterscotch, Apple Cider
An audaciously boozy nose, body, and finish with subtle punches of caramel, butterscotch, and apple cider.
Hot Brew Guide
We recommend a 1:15 ratio for hot brewing this coffee; the sweet spot in our cupping lab has been 25 grams of medium-coarse-ground coffee (finer than a French press, but coarser than auto brew) to 375 milliliters (or 12.7 fluid ounces) of hot water, between 198-200 degrees Fahrenheit)
**Don't have a kitchen scale? No problem! One tablespoon holds 4-7 grams of coffee, depending on the fineness of the grind, and in a measuring cup, 1 milliliter of water is equal to 1 gram of water.**