Dose House Blend

The Dose House Blend is a really sweet, balanced and versatile coffee that is approachable and delicious to all palates! It reminds us of milk chocolate, peanut butter and dried fruits. It has a reliable full body that coats the mouth and cuts elegantly through your milk of choice. It holds all the flavours you want from an everyday coffee but also offers some bright florals and juicy fruit that make it a really interesting and appealing coffee.

We use our house blend in the Dose flagship cafe as our house espresso, however this blend is designed to be used across all brewing methods and tastes great as a really balanced, sweet and approachable drip coffee as well.

The current iteration of the Dose House Blend is a combination of 3 coffees:

Brazil - ‘Sucuri Yellow Bourbon’ is well rounded, chocolatey and sweet. The Barbosa family farm, Fazenda Sucuri of the Cerrado Mineiro growing region, is now ran by Danilo with help from his sons, wife, father and daughter in law.

Peru - ‘San Juan Association' is a Fairtrade organic grade 1 from the APROCASJ (Asociacion de Productores Cafetaleros Agroecologicos 'San Juan') of the Cajamarca region in Peru! This organisation supports smallholder producers using good agricultural practices and helping them achieve certification. We get notes of cocoa, almond and raisin. It's full bodied and robust in profile but still has delicious sweetness and finesse!

Ethiopia - ‘Yirgacheffe Organic’ is a fully washed coffee from the the Yirgacheffe subregion of  Sidamo in the south of Ethiopia. This coffee brings the jazz to the table for our blend. It brings apricot, lemon and florals to the mix and gives the espresso the fruity syrupy sweetness that you can really taste through your choice of milk.

 We look forward to the ongoing challenge of maintaining a blend profile throughout the year by substituting similar profiled coffees from different growing regions in and out according to seasonal availability.

Brew method:

We roast this coffee medium and it is best enjoyed as a filter or as an espresso.

For filter, we recommend using a 16:1 water to coffee ratio (for example when using 20 grams of coffee, brew with 320ml of water) and a medium coarse grind.

For espresso, we recommend using a 2.5:1 yield to dose ratio (for example 18 grams of coffee to make a 45 ml espresso), using a fine grind and aiming for a 30 second shot time.