ROMULUS

ROMULUS

BREW GUIDE

Romulus is a warming, indulgent blend crafted from exceptional coffees across Kenya, Ethiopia, and Papua New Guinea. Expect rich chocolate-fudge depth, bright cranberry and cherry acidity, and a smooth, lingering sweetness. When paired with milk, Romulus transforms—think black forest cake, vanilla bean, and soft cocoa.

A refined, comforting cup no matter how you brew it.

 

ESPRESSO BREW GUIDE

BREWING PARAMETERS
  • Brew Ratio: 1:2.1
  • Dose: 20g
  • Yield: 42g
  • Contact Time: ~28 seconds
  • Grind Size: Fine (similar to table salt)
  • Water Temperature: ~93°C

 

STEP-BY-STEP GUIDE

1: Prepare Your Equipment

  • Preheat your machine, portafilter, and cup.
  • Purge your grinder to clear old grounds.

2: Dose & Grind

  • Weigh 20g of Romulus and grind finely.
  • Distribute grounds evenly for a balanced extraction.

3: Tamp Firmly

  • Apply consistent, even pressure.
  • Ensure a flat, smooth coffee bed—no cracks or edges.

4: Extract Your Shot

  • Lock in the portafilter and begin the shot.
  • Aim for 42g of espresso in 28 seconds.
  • Expect a syrupy body, deep chocolate aromatics, and bright cherry sparkle.

5: Taste & Dial In

  • Too fast? → Finer grind or slightly higher dose.
  • Too slow? → Coarser grind or slightly lower dose.
  • Milk pairing: Romulus becomes dessert-like—rich, smooth, black-forest sweetness.

 

POUR OVER BREW GUIDE (V60, Kalita, Chemex)

Romulus shines as a pour-over, balancing comforting chocolate with sweet berry clarity.

BREWING PARAMETERS
  • Brew Ratio: 1:16
  • Dose: 18g
  • Water: 288g (filtered)
  • Brew Time: 3:30 – 4:00
  • Grind Size: Medium (sea-salt texture)
  • Water Temp: ~94°C

 

STEP-BY-STEP GUIDE

1: Prepare Your Gear

  • Rinse the filter to remove paper taste and preheat your brewer.
  • Discard rinse water.

2: Dose & Grind

  • Use 18g and grind medium.

3: Bloom

  • Pour 60g of water evenly over the grounds.
  • Allow 30–45 seconds for blooming.

4: Brew

  • Slowly add the remaining water in controlled circular pours.
  • Aim for a total brew time of 3:30–4:00 minutes.

5: Enjoy

  • Expect a clean, sweet cup with cherry brightness and chocolate depth.

 

Troubleshooting – Pour Over

  • Bitter/astringent: Grind coarser or lower temperature.
  • Weak/sour: Grind finer or slow your pour slightly.

 

AEROPRESS BREW GUIDE

A cosy, full-bodied expression of Romulus—think rich cocoa, jammy fruits, and a velvety finish.

BREWING PARAMETERS
  • Brew Ratio: 1:14
  • Dose: 15g
  • Water: 210g (filtered)
  • Brew Time: 2:00 minutes
  • Grind Size: Medium-fine
  • Water Temp: ~92°C
STEP-BY-STEP GUIDE

1: Prep

  • Rinse filter paper and preheat the Aeropress.
  • Use standard or inverted method.

2: Dose & Grind

  • Add 15g, ground medium-fine.

3: Bloom

  • Add 50g water, stir gently, bloom for 30 seconds.

4: Brew

  • Add remaining water (160g) and stir.
  • Steep until the 1:30 mark.

5: Press

  • At 2 minutes, press slowly for 20–30 seconds.

6: Serve

  • Enjoy as-is or dilute slightly depending on preference.

 

WHICH METHOD IS BEST?
  • Espresso – Rich, syrupy, chocolate-forward. Incredible with milk.
  • Pour Over – Clean, balanced, highlights cranberry & cherry sparkle.
  • AeroPress – Full-bodied, sweet, comforting—like a warm dessert cup.

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