Our Loring S35 Kestrel operating mid-roast from Brooklyn, NY.
behind the blend: crafting metropolitan.
This week we sat down with Brady Ambro, Coffee Director, to learn more about the development of the new blend, Metropolitan, which we released last month.
Think Coffee (TC): Brady, tell me how you get started developing a new blend. What were you looking for?
Brady Ambro (BA): The development of a new blend begins with a vision that combines and highlights the unique characteristics of two or more coffees. For Metropolitan, that vision was to create a coffee that brought together the lively citrus notes and caramel-like body of our El Páramo with the sweet berry flavors of the Santa Teresa Caturra Natural.
TC: Let’s jump into the process. Where do you start?
BA: We begin by establishing a baseline ratio of each of the coffee components. For Metropolitan, we started with a 70/30, Paramo to Teresa blend, but after a number of trials, we found a 50/50 balance that harmonized the brightness and sweetness from each.
Once the blend ratio was set, we needed to dial in the roast profile to ensure proper development. We tested several roast temperatures and curves, looking for the moment when the fruit notes opened up, sweetness shined, and the blend felt overall well balanced. After several rounds, we found elements from Teresa Natural worked perfectly to give depth, while El Páramo’s citrus remained clear, bright and crisp.
TC: Interesting. Okay, so it’s all about the ratio of components, the roast temperature, and roasting time.
Tell me more about the result. How would you describe Metropolitan?
Metropolitan is a coffee that is citrus-forward, layered, and finishes with a smooth, balanced caramel sweetness. We developed it as a coffee you can enjoy daily and compelling enough to keep your palate engaged every morning when you do.
TC: How do you like it served?
BA: We’ve been enjoying it best when brewed on either a V60 or Kalita Wave. The sweetness shines through after a 4-5 min cool down. Hope you enjoy it as much as we do!
TC: Can you share your pour over recipe?
BA: Absolutely. I’ve been using:
- 24g coffee, ground medium/course
- 362 ml water heated to 205º (About 12 oz.)
Hope you enjoy it as much as we do!
