Midnight In New York (Version 03)

Member Edition!

Hello Pit Stop Crew! This is a secret link to your last version of our Midnight In New York coffee. You’ve tasted this coffee from expert producer, and famed exporter Jario Arcila. You’ve tasted his son, Felipe Arcila’s take on this same coffee while using his father’s fermentation method while his coffee was grown on his own farm In the same region. Now, you’ll taste another, and final iteration of this coffee!

We’ve decided to roast a 60/40 blend using our Probat roaster and profile, combined with our new Nucleus Link sample roaster and cupping profile we’ve come to find extremely interesting!

Our Probat roast profile from Version 02 remains the same: bright, effervescent and sparkling acidity with notes of crisp green apples, lush riesling white wine that is extremely coating, umami, and mouth watering, combined with a rich creamy darker chocolate that isn’t too bitter on the finish yet it allows for a deep dimension of tactile flavor experiences - something that is extremely rare to get out of a convection/air roaster.

The Nucleus Link air roaster profile allows for a more integrated acidity with denser sweetness. The flavor intensity we’ve found is pushed back for a more mellow yellow stewed apple or pear acidity, with a less-bright yet more dense sweetness of darker caramel combined with a really forward, sharp darker chocolate. This allows us to peek into flavors that are less tactile on the tongue but more separated from each other and offer more clarity into their sharper flavor presentations.

Together, this 2-roast blend offers a deeper dimension into your flavor exploration of this coffee. You will taste similar notes that present themselves differently with each sip. Some sips are sharp, some mouth watering, some more choloate forward than the others while some are sweeter or more crisp and acidic. It’s truly a fun experience!

60% Same Probat profile as Version 02

+

40% Nucleus Link sample roaster profile:

This coffee has a 0:47 post first crack development time. It is incredibly similar to our typical ~0:50 second post first crack dev time on our Probat profile.

12.7% Weight Loss

Brewing Recommendations

H2O: 75GH/68KH

*GH = Calcium/Magnesium , KH = Alkalinity

*control your Alkalinity and you have a better variable for brewing than even a burr grinder can give.

This coffee likes a much higher Alkalinity that we typically use.

The Castillo variety (even though there are many created specifically for each region in Colombia) is known for its intensely sharp acidity. This processing method only furthers that intensity. In order to get good brews, we strongly recommend tweaking your water profile and raising your alkalinity.

Ratio: 1:15-1:16.63

*use a lower ratio to bring out more flavor intensity. Use a higher ratio to lessen the intensity.

*with our roasting style, we love shorter ratios around 1:15.5 for most brewers. Our coffees are highly soluble, fast flowing, and easy to extract. They don’t need higher ratios to make a great cup.

Resting Time

*generally, the higher the altitude and the smaller/denser the bean, the more resting time will be needed for the coffee to degass and “open up” in flavor.

*all of our coffees are roasted lightly, which means the beans take longer to degass. However, we roast with a traditional drum machine and like to develop our beans slightly more on the outside, which leads to a quicker degassing time as opposed to most producion-specific air roasting machines (our sample air roaster works like our roaster and degasses very fast).

This coffee can be brewed right after roasting, as we like the acidic vibrancy. This coffee will change flavors over the course of the month.

We prefer to drink this coffee either 3-7 days off raost or about 3-4 weeks off roast, as they both showcase different flavor intensities.

This coffee is more prone to age due to its lower altitude, fermentation method, and variety, so we recommend drinking within about 2 months off roast.

Grind Size

This coffee should require the finest grind size of all coffees in your recipe range.

Comandante: 21 (630 microns)

Bentwood: 670 microns (burr touch at 40)

Ek43 with SSP Brew Burrs: 10.5 (burr touch very slightly past 0)

Grind Size Key We Use:

*This was developed for the Commandante using grind sizes 21-25 for our modified pour over brewer, but this grind size range (maybe not the micron size numbers) can apply to any recipe.

*we use this grind size range for all of our shop grinders.

630 microns: cupping grind size (using 207 degree water and a 5 minute steep time before crust break)

630-660 microns: fastest flowing, heavily processed, lowest altitude, most brittle soft beans.

690-720 microns: medium flowing, slightly processed or washed medium altitude, medium hard/soft beans.

750 microns: slowest flowing, washed processed, highest altitude, most dense hard beans.