Legend - Gossy
Welcome back to Legend!
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.Â
As with all the roasters we feature, Legend focuses its sourcing on producers & importers that are ecologically & socially sustainable.Â
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Gossy - Blend "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 - 19/07/2022 Process - Washed Flavour notes - Milk Chocolate, Hazelnut, Dried fruit  |
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Seasonal - Blend "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 - 19/07/2022 Process - Washed Flavour notes - Milk chocolate, Praline, Tasmanian cherries |
 
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"We froth on high quality Colombian coffee's, and Andino is a great example of why we do. It's clean, sweet and juicy, the kind of coffee you won't realise you've just smashed three cups of. Andino has a stonefruity acidity, with a heaps of sugary sweetness."
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Origin - Andino Del Oriente, Pitalito Roast Date - 19/07/2022 Variety - Caturra Process - Washed Altitude - 1950 masl Flavour notes - Peach, Panela, Lemongrass |
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"Honey processed coffee is kind of like a of hybrid of washed and natural coffee. Some mucilage is left on the cherry before the drying process, resulting in a somewhat clean, somewhat funky cup. Jose Hernan Quintero's coffee is a great example of a honey that is quite clean, without any of the ferment so prevalent in natural coffees. In the cup, it's real sweet, with medium acidity and a chewy, nutty finish. We called that plum, honey and nougat. Great as filter or espresso." Origin - Finca la pradera, rioblanco, tolima Roast Date - 19/07/2022 Variety - Caturra Process - Honey Altitude - 1700 masl Flavour notes - Plum, Honey, Nougat |
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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  |
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) |