Caffe Naturelle (AKA) Naturelle has been with us for a number of years. For those who haven’t brewed Naturelle before, the ethos behind the blend is about organic ingredients and helping people enjoy really great-washed Ethiopian coffees in espresso.
Naturelle has always brewed lighter, to elevate the citrus and clarity, although this is still “traditional espresso” by some standards. Having said this, I would encourage you to try my recipe below and then “rip it up!” and brew how you like it! Brew it hotter, brew it tighter (shorter shots) and through doing this, you will specifically learn how you like it.
34% Ethiopian Beshasha, Washed
66% Brazilian Alianca Estate
In coffee terms, we try and keep the very best Ethiopian coffee we can buy as the champion, and then there are one or two base elements or carriers to elevate it. Towards the end of our Ethiopian crop we switch it out for another African Origin.
Currently the Ethiopian part is Beshasha, from the Limu region, the base is Brazilian Alianca Estate.
Naturelle has always brewed lighter, to elevate the citrus and clarity, although this is still “traditional espresso” by some standards. Having said this, I would encourage you to try my recipe below and then “rip it up!” and brew how you like it! Brew it hotter, brew it tighter (shorter shots) and through doing this, you will specifically learn how you like it.
Depending on the milk you use and your cup sizes, you may wish to ignore the following! This is my go-to recipe for Caffe’ Naturelle Espresso Blend.
Base Brew temp: 93C
Dose: 16-18g
Milk-based drinks: 14-17g coffee in 34-36g (ish) in about 24-28 seconds
Espresso: 14-17g of coffee 40-60g espresso liquid 27-30 seconds
When brewing this super-fresh, you might want to make the shots a little shorter in liquid volume.
