Introducing our new crop, Hambella. The roast was crafted to highlight the coffee’s delicate nuances and vibrant, fruit-forward acidity. Using a fast roast approach, we minimised heavy mouthfeel to preserve its lively brightness. A shorter development time was chosen to maintain the coffee’s crisp acidity and ensure its freshness shines through.
Upon grinding, aromas of ripe banana and red cherries fill the air, followed by juicy red cherries that evolve from hot to cold.As it cools, notes of premium Red Beauty mandarin, Rasthali banana, and a touch of maple syrup sweetness emerge. We especially love this as a filter brew, but feel free to enjoy it as an espresso too!
Espresso Recipe
| Ratio | 1:2.2 |
| Temperature | 93°C filtered water |
| Dose | 18g |
| Yield | 40g |
| Time | 27s (+/- 2s) |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium-course grind setting (800 microns) |
| Dose | 15g |
| Temperature | 90-92 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 30 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 0:40 — Bloom to 40 seconds
0:40 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:30 — Wait until 1 minute 30 seconds
1:30 - 2:10 — Pour to 240g in a fixed circular pattern
2:10 - 2:20 — Finish drawdown
If the brew takes longer than 2:30, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
The Hambela was one of the favourites among the Bettr Crew and for good reason! This new Hambella is right there with it. As always, aim for a Bettr brew each day!
