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  • The Roast Of Christmas Future
  • The Roast Of Christmas Future
  • The Roast Of Christmas Future

The Roast Of Christmas Future

Regular price From £14.95

An exclusive Christmas coffee from Myanmar

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Back to Myanmar for this Asian guest, this time coming from the Ywangan area of the southern Shan State in Eastern Myanmar. The Shwe Taung Thu farmers group, which translates to ‘Golden Farmer’, provides leadership, finance, technical assistance and market linkages for its members with the overall goal of bringing fairer trade conditions for its coffees. Thanks to the very dry heat during the harvest season, this area specialises in producing ‘Dry Natural’ coffees, because of this, the coffees often have a flavour profile of Red Berries. In the cup expect crisp and sharp Cranberry followed by sweet Vanilla and Caramel.

Taste Notes

  • Cranberry
  • Vanilla
  • Caramel
More Details

A very welcome guest

Our Guest Bean range is a regularly refreshed rotation of single origin beans from Africa, The Americas and Asia. Designed to bring the best beans to your kitchen, we work with our importers to source coffees that are a little bit different, so that you can explore the world within your cup.

Country
Myanmar (Burma)
Taste notes
Cranberry / Vanilla / Caramel
Natural
Roast level
Light 1 2 3 4 5 Dark

  Enjoy
your
        cup

Our coffee team have devised recipes bespoke to this coffee, and designed to suit every method of brewing. It's a great place to start, but feel free to tweak some variables to suit your own personal taste.

Recipes

  • V60

    Recipe:
    - 15g coffee (medium grind)
    - 250g water
    - Total brew time 2 minutes 45 seconds

    Method:
    - Fold filter along the crease and place in the v60
    - Saturate the filter paper with hot water to ensure there’s no papery taste from the filter
    - Place v60 & vessel onto the scales and tare
    - Add 15g coffee to the v60 and tare scales again
    - Start timer and add 45g water going in smooth, circular motions working from the centre outwards (avoid pouring your water onto the filter paper at this point)
    - At 1 minute seconds add another 100g water to take you to 120g
    - Continue to add 50g water every 30 seconds until you reach 250g
    - Gently swirl the v60 then let stand until all the water has passed through. This should be achieved between 2 minutes 45 seconds

FROM BEAN TO CUP

Coffee Belt
Reece, 200 Degrees Senior Head Barista pouring a coffee

 Reece's
    Favourite
    cup

I love our new Christmas Future beans from Myanmar; my suggested method is a V60, because it makes for a sweet tea-like tasting cup with gentle finishing notes of soft elderflower. Delicious!

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