MilestoneBrazil · EthiopiaSpecialty coffee
Signature Blend
Pulse
Brazil and Ethiopia
A medium-dark espresso roast featuring coffees from Brazil and Ethiopia, with notes of blackberry, hazelnut, cocoa and caramel.
BlackberryHazelnutCocoaCaramel
Whole bean. Ground options will appear once approved for each coffee.
1
Draft catalogue price. Stock, delivery and VAT are confirmed at checkout.
Coffee passport
Where it comes from
Every detail we can verify about this coffee. Anything still being confirmed is left out rather than guessed.
- Origin
- Brazil Santos · Ethiopia Harrar
- Roast
- Medium-dark
- Brew
- Espresso
Taste
What to expect in the cup
Smell the grounds first, then look for blackberry as you sip. As the cup cools, caramel usually becomes easier to notice.
Flavour notes describe impressions, not added ingredients.
Acidity
Gentle and soft
The lively, juicy quality on your tongue
Body
Full and rounded
How full the texture feels in your mouth
Taste family
Chocolate & nuts · Sweet & balanced
Descriptive guide. Assessed cupping profiles will be shown once approved by the coffee team.
Process & roast
Why it tastes the way it does
01 · Origin
Brazil Santos · Ethiopia Harrar
Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.
02 · Process
Blended components
How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.
03 · Roast
Medium-dark
Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.
04 · Brew
Espresso
The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.
How to brew
Espresso
Concentrated and textured. The base for milk drinks too.
General method guide. A Champion recipe for Pulse will appear here once approved.
More brew guides- Dose
- 18 g coffee
- Water / yield
- 36 to 40 g out
- Ratio
- 1:2 to 1:2.2
- Temperature
- 92 to 94 °C
- Grind
- Fine; adjust to hit the time
- Time
- 27 to 32 seconds
- 1Purge the group head and dry the basket.
- 2Dose 18 g, distribute evenly and tamp level.
- 3Start the shot straight away and aim for 36 to 40 g in the cup.
- 4Taste, then adjust grind one step at a time.
- 5For milk drinks, steam milk to 55 to 65 °C with a silky texture.
Continue discovering
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Prototype review notes for this coffee (2)
- 1kg price to verify
- Roast level shown as Light on draft site