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Hey! Welcome to your first Drop. To start you off, we have some delicious coffees from Legend in Gosford.
Pete (first picture) and I first met in 2019 when he came to work with me briefly at Harvest Specialty Coffee. Back then, Legend was in its infancy. Battling with council approvals, Pete would spend his lunch breaks on the phone to his project manager to keep things moving along.
Pete was looking to take Sydney & Melbourne level specialty coffee north, a sentiment that has been carried throughout the Legend team. Fast forward 3 years and Legend has become the spot on the central coast for specialty coffee.
As with all the roasters we feature, Legend focuses its sourcing on producers & importers that are ecologically & socially sustainable.
Scroll down to learn about this weeks feature coffees.
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Espresso blends
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Gossy "It's straight outta Gosford. Built to be served primarily with milk, Gossy Good Times is just like the streets of its namesake, big, bold and straight up trouble. If you like your coffee a bit darker, with some jammy sweetness, this coffee is for you. Can also be served black if you're looking for a more traditional espresso." 66%: Colombia - Andino 34%: Guatemala - Los Ancestros Roast date - 14/03/2023 Process - Washed Flavour notes - Milk Chocolate, Hazelnut, Dried fruit
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Seasonal "This is our lighter, more modern blend. It features two rotating high quality AA+ coffees. It's clean, sweet and super smashable. The Seasonal Blend is designed to work with any brew method. Served with milk it's milkshake sweet, and served black it's clean with a bright fruity acidity" 66%: Colombia - El Meridiano AA 34%: Nicaragua - Los Granadillos AA Roast date - 14/03/2023 Process - Washed Flavour notes - Milk chocolate, Praline, Tasmanian cherries |
Single origins
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Huila, Colombia "Huila is the largest specialty coffee producing region in Colombia. However it is not only known for the quantity it produces, but also for the amazing quality of the coffees. Huila is a mountainous department that lies in the southwest of the country between the Eastern and Central mountain ranges, in the Colombian Massif, where these meet. Huila is important for many reason. Firstly, the Magdalena River, Colombia’s largest river, is born there. Secondly, the Nevado del Huila, Colombia’s third highest peak is located in the region and its snow capped tops can be seen from miles away. But most importantly for us, Huila was the birthplace of specialty coffee in Colombia." Origin - Pitalito, Huila, Colombia Roast Date - 14/03/2023 Variety - Caturra, Castillo Process - Washed Altitude - 1400 - 2000 masl Flavour notes - Orange, Tropical fruits, Toffee |
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Edelmiro Lopez, Guatemala "Mynor Edelmiro has been working in coffee farming for sixteen years. Only two years ago he began selling part of his crop as specialty coffee. He inherited the farm when his father emigrated to the United States for financial reasons. At a young age, he dropped out of school and faced a major challenge in taking over the farm to preserve the family legacy. At the time, there were only cattle and horse paddocks, but he decided to use the land to grow coffee, grains and lemons. To this day, he works with cattle in the off-season months because it gives him a second source of income." Origin - Huehuetenango, Guatemala Roast Date - 14/03/2023 Variety - Bourbon, Caturra Process - Washed Altitude - 1480 masl Flavour notes - Rockmelon, Toffee apple, Black tea |
Recipes
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Espresso - 9 bar Brew ratio - 1:2.4 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.8 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14.5 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1-11 (dry coffee : water) |