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Catalog/Theory of Everything
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Theory of Everything
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mediumEthiopia, Guatemala, Honduras
caramelred berryhazelnut
A medium roast blend of washed and natural coffees from Ethiopia, Guatemala, and Honduras. Caramel, red berry, and hazelnut. Sweet up front, bright on the finish.
Heart it if you’d brew it, or pass.
Brew it
What medium acidity means
Theory of Everything is a medium-acidity coffee from Ethiopia, Guatemala, Honduras. Acidity here is a gentle brightness, not sourness. The red berry note is part of that brightness.
- A paper filter, like drip or Chemex, keeps that brightness clear.
- A French press rounds it off if you want less snap.
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
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How to French press Theory of Everything. It is a medium-acidity coffee from Ethiopia, Guatemala, Honduras.
You’ll need
- French press
- Coarse grind
- Kettle
- Scale
- Heat water to about 200°F.
- Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
- Pour, stir, and steep for 4 minutes.
- Press slowly and pour. Don’t let the coffee sit on the grounds.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Theory of Everything breaks down as fruity, caramel and nutty.
Fruity×1
red berry
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Caramel×1
caramel
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
Nutty×1
hazelnut
Toasted nuts. Almond or hazelnut tastes warm and dry, without the juiciness of fruit.
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