Somebody in your family made coffee like this. A pot on by six, still going at nine, nobody measuring anything. Heirloom is our attempt at that cup, made with coffee we actually chose.
What it tastes like
Dark chocolate and caramel first, with dried fruit underneath keeping it from going flat. Full body, low acidity, sweet all the way through the finish. It takes milk better than anything else we roast.
Why we roast it this way
The hard part of a dark roast is knowing where to stop. Go too far and the coffee disappears and all you taste is the roast. We take Heirloom deep enough for real weight in the cup and pull it before it turns ashy, and we stop it in the same place on every batch off our Loring in Bellingham.
How to brew it
For espresso, 18 g in and 36 g out in 26 to 30 seconds, with water at 198 to 200 °F. Dark roasts are porous and give up solubles quickly, so the cooler water is what keeps the shot sweet instead of harsh. If it tastes sharp, drop your temperature before you touch the grind.
For batch brew or drip, 60 g per liter at a medium grind. It'll sit in a carafe for an hour and still taste like coffee.
Sourcing
Every coffee in this blend is one we bought ourselves and cupped before we committed to it. Roasted in Bellingham, WA.
