Pink Rosé

See how we're brewing Pink Rosé. If you have any questions or need advice on your brew method, message us on Instagram and we're happy to help!

Espresso

We enjoyed pulling a slightly shorter shot with this Pink Bourbon to draw out the sweet notes, which mixes well with milk in a latte or flat white.

  1. Grind 18 grams of coffee
  2. Distribute and tamp your coffee puck
  3. Extract 32 grams of espresso out over 25-30 seconds
  4. Optionally serve with steamed milk (because this shot has less volume, we recommend using a little less milk than usual to avoid diluting the espresso)

Filter

Details

  • 4:6 Tetsu Kasuya V60 method
  • Water temp: 93°C
  • Grind-to-coffee ratio: 1:15
    • We used 16.7g of grinds for 250g of coffee out or 1 serving
  • Slightly coarser than typical grind - water should completely drip through before the start of subsequent pours

 Process

  1. Place dripper and cup/server onto a scale
  2. Put filter paper into dripper, rinse with hot water, let drain, and pour out hot water
  3. Pour coffee grinds into filter paper and gently tap to flatten the surface
  4. Tare your scale
  5. First pour: Circular pour to 45g
  6. Second pour: Circular pour to 100g at 0:45
  7. Third pour: Circular pour to 150g at 1:30
  8. Fourth pour: Circular pour to 200g at 2:15
  9. Fifth pour: Center pour to 250g at 2:45
  10. At 3:30, remove dripper and done!

Iced Latte

  1. Fill cup with ice
  2. Pour 8 oz of milk (or to taste)
  3. Pour espresso shot over ice & milk
  4. Stir, serve, and enjoy!
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