HALONG PEACHY SAMPLE

Floral, peach & vibrant

HALONG PEACHY SAMPLE

Medium Roast

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$5

Description

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12 oz
Grown In Vietnam
Fresh Roasted in USA
Sustainable Direct Trade
12 oz
Grown In Vietnam
Fresh Roasted in USA
Sustainable Direct Trade

What makes it special?

Halong Peachy begins with the deep, familiar character of Fine Robusta. Through peach fermentation, it takes on notes of ripe peach that bring a new dimension to the cup—something different for those who enjoy a bolder style of coffee. 12 oz bag, whole bean coffee

Halong Peachy

Halong Peachy

Built on a rich and full-bodied base, this coffee opens up with notes of ripe peach and apple. The peach is especially clear, showing itself from every first sip.

Unique Flavor

This coffee was created when we experimented with fermenting tropical fruits with coffee. And peach flavor worked best, showcasing interesting notes unlike anything anyone else had.

Brew Inspiration

We roast this coffee to a medium profile so it can be enjoyed across different brewing methods. Whether brewed as espresso, phin, pour-over, or Chemex, it delivers a sweet, balanced cup with plenty of character.

Signature Blends Brew Guide

Brew Time

Brew Time

25–30 seconds

Grind Size

Grind Size

Extra-fine

Coffee Dose

Coffee Dose

20 g

Water Amount

Water Amount

Yields 40 g

1. Preheat Your Machine

Make sure your espresso machine is preheated at least half an hour before brewing.

2. Remove the Portafilter

Remove the portafilter from the group head and rinse the group head.

3. Grind Your Coffee

Grind your coffee to a medium grind.

4. Level the Grounds

Use your finger or distribution tool to level the grounds in the portafilter basket for even distribution.

5. Tamp the Grounds

Angle your arm at 90 degrees and tamp evenly.

6. Prepare Your Setup

Place the portafilter into the machine and a demitasse cup on the drip tray.

7. Pull Your Shot

Depending on the coffee and the profile you’re trying to achieve, shots should take between 25 and 30 seconds to pull. You get the best results if you measure your yield onto a scale.

8. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

Brew Time

Brew Time

2:30–3:30 minutes

Grind Size

Grind Size

Medium

Coffee Dose

Coffee Dose

27 g

Water

Water

350 g

1. Heat Your Water

Heat at least 350 g water to 195–205ºF. Darker roasts brew best at the cooler side of the spectrum, while lighter roasts take hotter water.

2. Grind Your Coffee

Grind your coffee to a medium grind.

3. Bloom the Grounds

Add your coffee to the filter sitting inside your dripper. Shake gently until level.

Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.

You’re aiming to finish this pour in 10 seconds.

4. Begin Your First Pour

At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 150 g on the scale.

You’re aiming to finish this pour in 10 seconds.

5. Begin Your Second Pour

At 1:10 minutes, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 250 g on the scale.

You’re aiming to finish this pour in 10 seconds.

6. Begin Your Final Pour

At 1:40 minutes, beginning in the center of the grounds, pour a spiral pattern: five laps out then five laps in, until you reach 350 g on the scale.

You’re aiming to finish this pour in 10 seconds.

7. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 2:30 to 3:30 minutes.

8. Enjoy

Pour the coffee into your favorite mug and enjoy. If you brewed into a mug, give it a stir before drinking.

Brew Time

Brew Time

1:45–2:15 minutes

Grind Size

Grind Size

Medium-fine

Coffee Dose

Coffee Dose

20–27 g

Water Amount

Water Amount

200 g

1. Heat Your Water

Heat at least 250 g water between 200ºF and 210ºF and grind your coffee to a medium grind.

2. Prepare Your Carafe

Add approximately 75 g of ice to a carafe and set the dripper on top of the carafe.

3. Bloom Your Grounds

Add your coffee to the filter sitting inside your dripper. Shake gently until level.

Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.

You’re aiming to finish this pour in 10 seconds.

4. Begin Your First Pour

At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 120 g on the scale.

You’re aiming to finish this pour in 10 seconds.

5. Begin Your Final Pour

At 1:10 mintues, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 200 g on the scale.

You’re aiming to finish this pour in 10 seconds.

6. Wait for the Finished Cup

Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 1:45 to 2:15 mintues.

7. Enjoy

The ice should be fairly melted, diluting coffee to its desired strength. Pour your coffee over a glass with ice and enjoy.

THIS IS HOW WE COMPARE

Other Brands
Coffee of the Vietnam origin
Fresh roasted robusta coffee
maybe
Robusta cold brew
Head roaster is SCA Levels
maybe
Flavor profile
Smooth, bold, chuggable
Varies - acidic and sour