Facility Blend

Brew Guide:

Best Brewed with: Espresso, Moka Pot, French Press

Best Rested: Ideally at least 1-2 weeks before brewing as espresso

Filter: 62g/L, 94°C when fresh; 92°C when rested

Espresso: 18g/38-40g/30s

We're tasting: This version really hits the conceptual notes of Facility - big milk chocolate sweetness with dark fruit complexity akin to stewed plums and cherries, without any sharp acidity, with a syrupy, ganache like body. In the finish it’s very caramel and peanut butter forward, almost like a snickers
bar. In milk: Toffee Apple

Traceability (Blend Version: 17)

The Story

Facility Blend was born out of our intention to create the espresso blend that we always wanted. A daily driver, consistently good, easy to use, suitable as much for a busy espresso-bar as it is for the humble french press at home.

As much as we drive the concept of functionality and reliability through the Facility Blend, it also weaves in our key principle of facilitating connections. Coffee can play such a wonderful structural and connective part of our lives - the pick me up in the morning, the back-drop to a meeting or catch-up with friends, the interaction with your favourite barista (or the barista with their favourite regular). And for us, it allows us to connect with the farmers, exporters and importers who make it all possible. Through the Facility Blend we hope to weave all these concepts together into a delicious, easy drinking, dependable (but never boring!) house coffee, our flagship.

Often, the coffees selected for a blend represent the largest volume lots in terms of a farmer’s production, and the largest purchases in terms of a roastery’s coffee position. What we select for our blend components is perhaps one of the most meaningful choices a roastery can make, though it’s not often given as much fanfare as perhaps the latest and greatest microlot or experimental process release.

Version 17:

Our final few Brazil lots from the 25/26 season see us out while we await our 26/27 new crop shipment, with two short versions of Facility lined up. We've got a range of lovely, well dried stable lots from our pals at Nordic Approach that are choc full of the classic brazil milk choc/nuts/caramel that is the backbone of any Facility version.

Joining us for a 2 version iteration, we've got a banger honey Caturra lot from the Aponte Community in Colombia. While it might be 25% Colombia to 75% Brazil on the specs - and easy to judge a book by its cover as a writeoff "boring" iteration, this is anything but. This Aponte honey could absolutely sit in our single origin range - as a lightest roaster influence no less - and the concentrated purple fruits and toffee notes we find are incredibly complimentary to the Brazil lots.

We've been absolutely smashing 'spros and flat whites in the roastery and cafe since we launched it, and we think it might be one of the most "true to type" Facilities yet - absolutely bang on the flavour concept of "Milk Chocolate + Dark Fruits + Sweet"

We've also taken to roasting our larger Espresso batches slightly slower (with the same end specs) which we think has really improved the overall quality as classic espresso as well as our batch to batch consistency.

Each lot is roasted separately with a unique profile to combine in the blend as a delicious, balanced & functional espresso, the house espresso we always wanted.