Background Story

Golden Dingo was from a project for testing other blend products. The project was to find out sub-categories that our customers were looking for. From the project, we found one very important segment which is a classical Italian style. Italian espresso has long been in our history, but these days, not many roasters do this style because, for someone, it is out of date. So, we have made the neoclassical Italian espresso blend for people.


How this coffee is roasted

Its roasting profile followed the classical style. It is dark, bold, heavy, but is having a bittersweet finish. 


Basic Information

  • Origin: Brazil Natural, India Natural
  • Best Ageing Window: 11-18 days
  • Best as: Milk Coffee


How to brew this coffee

  • Espresso: 18g dose, 24g beverage yield, 15s extraction time
  • Flavour Profile: Dark chocolate, caramel, heavy body
  • Milk: 22g dose, 34g beverage yield, 35s extraction time, 150g milk
  • Flavour Profile: Dark chocolate, vanilla, caramel, heavy body
  • Pourover Filter: 20g dose, 60g water + 30s blooming, 1m 20 s extraction time, total 240g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: Dark chocolate, caramel, heavy body


Flavour Spectrum