Here's how we brewed this bespoke blend crafted exclusively for Fellow to capture the juicy sweet flavors of a summer staple by Black & White Coffee Roasters. We tasted fresh peach, pink florals, and stone fruit.
Black & White combined five Colombian lots to create the flavors of an iced peach tea and you’ll want to sip it all summer long. It’s 50% Caturra from superstar producer Wilton Benitez, alongside peach, strawberry, and lemon co-fermented coffees, adding juicy and tart notes to the mix. We tasted fresh peach, pink florals, stone fruit, and perfectly steeped fruit tea.
🔮Coffees used:
50% - Wilton Benitez Caturra
20% - Unblended Development
15% - Elkin Guzman Strawberry Co-Ferment
10% - Brayan Alvear Lemon Bourbon Co-Ferment
5% - Sebastian Ramirez Peach Co-Ferment
🌎 Origin: Colombia
⛰️ Elevation: 1,500 - 1,900 MASL
🔥 Roast: Light-Medium
Brew Recipe for The Future: Peach Tea Blend
Using Stagg X Dripper
Ingredients:
12.5g of The Future: Peach Tea Blend
200g of water
198°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 12.5g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with SSP Burr / 5 on Ode with Gen 2 Burrs, which is about 3.2-4 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 6 and 6.2 - and note that the inner ring was set to -4 at 6 for us!
2. Heat water and rinse the filter
Heat water to 198°F and rinse your filter before putting your coffee grounds in.
3. Pour 40g water for the bloom
Fully saturate your coffee grounds with 40g of water, and allow 40 seconds for the bloom.
4. Continue pouring in four stages
After the bloom, pour to 100g with a spiral pour; then when the water is approximately 0.5 in above the bed of grounds, pour to 150g with a spiral pour; once water drains to about 0.5 in above the bed of grounds, pour to 200g with a center pour. The total brew time varies, but we’re aiming for around 2:45 - 3:00 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of pink florals, fresh peach, oolong, and juiciness.
Espresso
Ingredients:
20g of the same coffee
40g of water at 200°F
24 second pull time
1:2 Ratio
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
4. Grind your coffee
We suggest a brew time of 24 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 24 second total pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!