Old Skool (formerly Juggernaut) is our flagship espresso. It's designed to taste great black, but it really shines with milk. It’s sweet and sturdy with notes of brown sugar, cocoa, and Nutella. Some people say you can’t teach an old dog new tricks. Well, this old dog has a few old tricks that just might float your boat. So grab a bag, crank up the freedom rock, and let’s have a champagne jam.
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Old Skool
Brown Sugar & Cocoa
$23.00 USD
ORIGIN
Huila
Elevation
1400 MASL
Process
Washed
Variety
Caturra, Castillo
BREW RECCS
Aeropress XL
Grind: 0.300mm
Dose: 22g
Water: 350g
TEMP: 205°F
Time: 1:30
TDS: 1.28
Breville Espresso
GRIND: 7
DOSE: 16g
YIELD: 30g
TEMP: 205°F
TIME: 0:28
TDS: 9.22
Hario V60
GRIND: 0.475mm
DOSE: 20g
WATER: 300g
TEMP: 205°F
TIME: 3:00
TDS: 1.42
REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.