Day is the cup that keeps pace with you. Arabica for sweetness and a fifth Robusta for body, so it tastes of milk chocolate and toasted nuts with dried apricot underneath, and still tastes of coffee once the milk goes in.
Roast LogSignature · No. DAY
Day
The hours in motion
Origin
Chikmagalur, Karnataka
Composition
80% Arabica / 20% Robusta
Process
Natural, dried in the cherry
Roast
Arabica medium, Robusta dark, roasted apart and then blended
Notes
Milk Chocolate · Nuts · Dried Apricot
Best brewed
Moka Pot / Espresso
Net weight
250 g, ground for your brewer or whole bean
In the cup
Full and rounded, low in sharpness, with a sweet chocolate finish.
Brightness
Body
Sweetness
For a moka pot, an espresso machine or a South Indian filter, black or with milk.
Not for a light, fruit-forward black cup. That is Dawn.
ChikmagalurNaturalKarnataka
How to brew Day
Pick your brewer: we grind for it, and here is how we would make Day in it. Any brewer works; the tag says where it tastes most like itself.
Works well A heavy, chocolatey press cup that takes milk well.
We send it Coarse.
French press
Coffee
20 g
Water
300 g at 92 to 94 °C
Ratio
1:15
Time
4 minutes, then press slowly
Works well A proper decoction: strong, chocolatey and sweet once the milk goes in.
We send it Fine.
South Indian filter
Coffee
20 g, about 3 level tablespoons, pressed lightly
Water
120 ml, just off the boil
Time
15 to 20 minutes to drip through
To serve
1 part decoction to 3 parts hot milk, sugar to taste
Our pick Built for pressure and for milk. The Robusta brings the body and crema that keep it tasting of coffee in a cappuccino or a moka cup with milk.
We send it Fine.
Moka pot
Coffee
Fill the basket level, do not tamp
Water
Pre-boiled, to just below the valve
Heat
Medium-low, lid open
Time
4 to 5 minutes, off the heat when it gurgles
Espresso
Dose
18 g in
Yield
36 g out
Time
25 to 30 seconds
Water
92 to 93 °C
Taking it with milk? Heat the milk to just steaming, not boiling, so it stays sweet.
Works, with a tweak It works, as a rounder, heavier pour-over. It is not where Day shines; for a clean, fruity pour-over, Dawn.
We send it Fine.
Pour-over (V60)
Coffee
15 g
Water
240 g at 92 to 94 °C
Ratio
1:16
Time
2:30 to 3:00
AeroPress
Coffee
15 g
Water
200 g at 90 to 92 °C
Steep
1:30, then press
Our Fine runs finer than a V60 wants: pour in short pulses and keep the total under 3:30.
Works well Whole bean, for grinding just before you brew. For Day we would grind fine for a moka pot or espresso.
Day is the everyday cup. It's 80% Arabica and 20% Robusta, both from Chikmagalur, natural process. The Arabica is roasted medium and the Robusta dark. You get milk chocolate, nuts and dried apricot.
The Robusta adds the body that milk needs. Day holds up in a moka pot, in espresso and in a cappuccino, so it doesn't disappear when you add milk. Choose ground for your brewer and we grind it to suit, or take the whole bean if you have a grinder at home.
Origin
Chikmagalur, Karnataka
Process
Natural
Blend
80% Arabica / 20% Robusta
Roast
Arabica medium, Robusta dark
Three roasts, one for each part of the day
Dawn for the first, quiet cup. Day for the one that keeps pace. Dusk for the slow end of the evening. All three from Chikmagalur, each roasted for its hour.
