SKUCOF-RO-0001

Rosso Tipping Point

Name: Rosso Tipping Point
Brand: Rosso Coffee Roasters
SKU: COF-RO-0001
Price: 17.5 CAD
Availability: InStock

$17.50 ~~$0.00~~

5.0

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Description Specs Method

Description
Specs

Chocolatey, nutty and smooth. This coffee sees a little more development in the roaster to minimize the acidity, hone in on the body and act like a warm hug. Currently 50% Rugali Washed Bourbon, Rwanda and 50% La Casona de Doña Lina, Honey Catuai, Costa Rica.

Recommended Recipe as Espresso:
18 grams, 30-32 seconds, 40 gram extraction

Tasting Notes: Dark Chocolate, Mixed Nuts, Smooth

Our current offering for Tipping Point is a blend of two coffees. We've profiled these two coffees separately and blended them post-roast. Our intention is to match density and bean sizing so they extract at even rates, bringing you the most flavour clear cup of coffee.

The first coffee is from a mill in Southwestern Rwanda called Rugali. It's the second year we've purchased coffee from Rugali and we couldn't be more happy. In 2018, they had an amazing crop for both production quantity and quality. Producing beautiful washed Bourbons which they're paying premiums to nearby farmers in their region of Nyamasheke.

Producer: MTCo
Station Manager: Mvuyekure Radjab
Farmers: Small Producers
Micro-Mill: Rugali CWS
Country: Rwanda

Region: Nyamasheke, South Western Region of Rwanda
Varietal: Bourbon
Processing: Washed
Elevation: 1550 - 1800

This is our second year working with the Rugali Community Washing Station

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The second coffee comes from a long time relationship in Costa Rica, with the Solis Family. We've visited Roger and his family every year since 2015 and we're constantly happy with the coffee they're producing. Currently available on the menu as a single origin offering.

Region: San Marcos de Tarrazu

Producer: Solis Family
Varietal: Caturra + Catuai
Process: White Honey
Elevation: 1880 - 1920m

This is the fourth year we've worked with the Solis Family
Quantity: Available in 340g or 2 pound bags

Turning Point

Good value coffee at a good price. No bells and whistles here. A great, albeit acidic, caffeine kick

Good taste

I really enjoyed the flavours. I like darker less acidic coffee and this was perfect.

Great for espresso!!

Great coffee for breville espresso machines!

I thought this was bad coffee until...

I brewed this coffee in the Aeropress using James Hoffmann's method. I tried everything from 80°C to 100°C and I just could not get the coffee to taste smooth. There was always too much acidity for me.

Then I started experimenting with the inverted method and stirring the coffee. I was skeptical that it would make any difference at all, but WOW! What a massive improvement in taste! It was such a good balance between acidity, sweetness, and bitterness. I could taste some caramel notes, and there was really nothing harsh to speak of.

Here's what I did if anyone wants to follow along.

- Inverted Aeropress. Push the plunger in to the 4 mark.
- 15g Turning Point ground at 15 clicks using Timemore Chestnut Nano (a fine grind. Not powder though.)
- heat water to 95°C for 200g pour. I use tap water through a Zero Water filter.
- start timer
- pour 100g water for about 15 seconds, then stir until 30 seconds.
- pour remaining 100g
- gently press out excess air after putting the filter cap on the Aeropress with a dry filter. You'll see the coffee start to soak the paper so you know when to stop.
- let brew until 2:30
- flip the Aeropress up onto your mug
- press for maybe 30 seconds. Just use the weight of your arm. No need to force. I pressed through the hiss.
- I added 40g french vanilla creamer by accident. I was going for 20g but poured too fast. It was still delicious! 😁
- to adjust the strength, I would probably choose to dilute the brewed coffee afterwards. I didn't find my cup to be exceptionally strong though. Just balanced.

Enjoy!