Troublemaker
Roasted by Padre Coffee in Brunswick East, VIC
Tasting notes
Dark chocolate, toasted hazelnut, sticky honeycomb sweetness, dried fruit depth, toffee
In the roaster's own words.
- Origin
- Roast
- Dark · For espresso
- Process
- Mixed
- Caffeine
- Regular
- Varietals
- SL-14, SL-28, Yellow Bourbon, Yellow Catucai, Heirloom
- Altitude
- 1800–2200 (Uganda); 2000 (Ethiopia) masl
What Padre Coffee say
Troublemaker brings the richness.
Bold and indulgent, it’s packed with dark chocolate, toasted hazelnut and sticky honeycomb sweetness, finishing with dried fruit depth. Built to cut through milk and hold its own, this is a punchy espresso with plenty of attitude.
Stovetop
Espresso
Plunger
Aeropress
Troublemaker Espresso Blend Description
Troublemaker brings the richness. Bold and indulgent, it layers dark chocolate and toasted hazelnut with sticky honeycomb sweetness and raisin depth. Its fuller roast profile is built to cut through milk, while still holding its own as a punchy straight espresso.
The current blend brings together coffees from Uganda, Brazil and Ethiopia. Uganda adds brightness and layered sweetness, Brazil delivers chocolatey depth, and Ethiopia lifts the cup with honeycomb and hazelnut character. The result is rich, structured and unapologetically full of attitude.
Coffee Breakdown
40% – Uganda Mountain Harvest Regional Washed
Smallholder farmers, Mt Elgon Region. Nyasaland, SL-14, SL-28 varietals. Fully washed, grown at 1800–2200 MASL.
40% – Brazil Fazenda Bela Vista Anaerobic Natural
Otavio, the fifth generation of the Lima Reis family, runs the 1000-hectare farm located South of Minas in the City of Nepomuceno. A mix of Yellow Bourbon and Yellow Catucai, processed as an anaerobic natural.
20% – Ethiopia Regional Washed
Smallholder farmers from the Dale Word in Sidama, processed at the Dale wWshing Station. Heirloom Verietals. Fully washed, grown at 2000 MASL.
In The Cup
HONEYCOMB, HAZELNUT, DARK CHOCOLATE, RAISIN
Espresso Recipe
- DOSE – 21g
- YIELD – 38g
- TIME – 27 – 32s
- TEMP – 94°C
- RATIO – 1:1.8
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
Quoted from their product page.
