A blend of specialty coffees from around the world, selected for their robust character that allows for a darker roast. Bold and velvety, this blend will keep you awake at night for all the right reasons.

What’s the story?

This blend is designed to keep you up for all the right reasons! Whether you’re a Paramedic, Fire Fighter, Police Officer, Nurse, Miner or Farmer, while we all sleep soundly we know you’re up and working so this blend is dedicated to you. When you need a 3:00am jumpstart look no further than Night Shift. 10% of the profits of this blend are donated to various emergency services charities in recognition of the sacrifice and hard work of so many Women and Men across our region.

Mexico Kassandra (Finca Kassandra): Finca Kassandra grows a few varieties including Bourbon, Caturra and Catuai. The estate is situated in the mountains of the Veracruz district and varies in elevation from 1200-1500 meters. These beans are processed by being fully washed, this helps produce a super clean cup in the final product. Finca Kassandra is Rainforest Alliance certified and has a large portion of their estate set aside growing natural rainforest. With practices like handpicking and strict quality control its no wonder Finca Kassandra is helping to put Mexico on the map for award winning specialty coffee.

Columbia Pitalito: This coffee is hand grown on farms with an average size of 1.5ha. To give you an idea these farms only produce around 10 bags of coffee each. That means on a container load of 300 bags, there could be coffee from as many as 300 farmers! Mainly shade grown, the cherries are hand picked, fully washed and dried using traditional methods. Grown at around 1600m, these beans give our Night Shift blend a touch of sweetness and tonnes of chocolatey notes.

Costa Rica Jaguar Honey: Honey processed coffees are now very popular due to their sweetness and depth of flavour. Costa Rica is where this all started. By leaving some or all of the flesh from the coffee fruit on the bean during the drying process, the sugars from the flesh enhance the sweetness. The end result is somewhere between a natural process and a fully washed coffee. In our opinion it’s the ‘goldilocks’ process. More character than washed and none of the funky flavours of naturally processed coffee. As a benefit, this process uses much less water as well, which is great for the local environment. Our supplier selects Caturra and Catuai varietals from various small holders in Tarrazu and Tres Rios.

Recipe:

Brew: Espresso

Grind: Fine

Ratio: 1:2

Time: 27secs.

Method: Espresso it the best way to benefit from this kick in the pants! We've tried and tested and found that using a fine grind, with a 1:2 dose to yield ratio (eg. 21g in the basket for 42g out), in around 27 seconds, gives you the best results. And if your coffee has been around for a bit, don't worry - just grind a little finer and you'll still get that delicious flavor!

--

Brew: Plunger

Grind: Medium-Coarse

Ratio: 60g/500ml

Time: 3:30

Method: At 3:00am sometimes you only have access to a plunger. We’ve made sure this blend will give you tons of character and mouth feel from a plunger/french press brew as well. Use water just off the boil at a ratio of around 60g of coffee per 500ml of water. Ensure the grounds are completely soaked and let it steep for 3 minutes and 30 seconds. Press and recharge!