Tasting notes and a slow Sunday brew guide for our new roast — cocoa, cherry and orange peel in every cup.
The Doppio Roast Bag Duo is roasted weekly in small batches. For a pour-over: 18g of coffee to 300g of water just off the boil. Bloom for 30 seconds, then pour slow spirals until 2:30.
Whole bean keeps longest — grind fresh and the cherry note sings. However you brew it, give it a slow morning; it returns the favour.
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