Whisky Aged Single Origin Coffee

25 AUD

Why you’ll love it • Aromas of oak, vanilla and raisin • Chocolate and caramel sweetness with a gentle dried-fruit finish • Smooth in milk, layered and aromatic as black How it’s made We rest green coffee in empty whisky barrels so the oak and residual vapours infuse the beans. No liquid is added, no flavouring oils, just time and wood. After resting, we roast to highlight sweetness and balance. You get the whisky-cask aroma with none of the alcohol. Brew tips • Espresso: 18 g in, 36–40 g out, 27–32 s • Filter: 1:16 ratio, medium grind, total brew 2:45–3:15 • Plunger: 1:15 ratio, coarse grind, 4 minutes, gentle plunge. Freshness We roast fresh coffee every day and your bag always has the roast date printed. Storage Keep the bag sealed and in a cool, dry place. Avoid the fridge or freezer once opened.