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  • The Roast Of Christmas Future

The Roast Of Christmas Future

Regular price From £14.95

An exclusive Christmas coffee from Dongka, China

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Our latest release from Asia comes from China, once again from Yunnan. Dongka is a family run farm and washing station with over 20 years' experience most of which comes from Commercial coffee production. They now produce some of the most consistent Specialty grade washed coffee in the region. Back in 2019 Yunnan Coffee Traders helped to modify the washing stations to help them produce larger volumes of higher-scoring coffees. 

The coffee undergoes a straightforward washed process; the cherries are harvested by hand from the surrounding villages, they are then pulped to remove the skin, fruit and mucilage with the remaining coffee left to dry ferment for 18 hours. They then pass the coffee through narrow channels of flowing water to sort the parchment by density and are finally laid on drying patios and left to sun dry for around 10 days. The results lead to a cup with taste notes of Citrus, Black tea and Caramel. 

Taste Notes

  • Caramel
  • Citrus
  • Black Tea
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
China
Taste notes
Caramel / Citrus / Black Tea
Washed
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

  • Aeropress

    Recipe:
    - 16g coffee (medium grind)
    - 240g water
    - Total brew time 2:30
    - Coffee to water ratio 1:14

    Method: Inverted method with paper filter
    - Turn aeropress upsidedown and add plunger but only insert far enough to create a seal (leaving enough room for the coffee and water)
    - Wet paper filter with hot water
    - Add aeropress to scales and tare
    - Add 16g coffee grounds to aeropress
    - Start timer and add 50g water
    - At 0:30 seconds add remaining 190g water and stir three times
    - Place cap on and lock in place
    - At 2 minutes, flip aeropress and slowly plunge into a sturdy vessel over 30 seconds until you hear an audible hiss from the aeropress.
    - At 2 minutes, flip aeropress and slowly plunge into a sturdy vessel over 30 seconds until you hear an audible hiss from the aeropress.

  • French Press/Cafetiere

    Recipe:
    - 17g coffee (coarse grind)
    - 300g water
    - Total brew time 4 minutes
    - Coffee to water ratio: 1:17

    Method:
    - Pre heat/rinse French press with hot water then discard water
    - Add 17g coffee to the French press and tare scales
    - Start timer and pour 50g water onto the coffee grounds
    - At 30 seconds pour in another 250g water and stir three times
    - Add plunger to top of the French press and brew up to 4 minutes on the timer
    - At 4 minutes, gently plunge the French press
    - Serve into pre heated cups & enjoy

  • Espresso

    Recipe:
    - 18g coffee (fine grind)
    - Espresso yield 36-40g
    - Extraction time: 30-35 seconds
    - Coffee to water ratio 1:2

FROM BEAN TO CUP

Coffee Belt

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