Beyond Blend – custom espresso blend

Beyond at Buitenverwachting

The Beyond Restaurant is based on the Buitenverwachting wine farm in Constantia. The very same wine farm that Quaffee HQ is based. Peter Tempelhoff and his team run the Beyond restaurant with an “enduring food philosophy is one that centres on provenance – a philosophy that ensures that the concept never eclipses the importance of the ingredients.”

Beyond Blend

Peter asked us to develop a blend specifically for his requirements around espresso. Requirements that extended to ingredients in the kitchen. We provided a number of our standard blends, and then worked with Peter to create the blend he best felt suited his requirements. In the end, a mixture of roast approaches and origins provided the Blend Pete was happy with.

The Blend

The blend is made up of a Central African and a traditional Brazilian coffee roasted just past second crack. Then a light roast of an Earthy Ethiopian Sidama, and then our popular Los Idolos. The percentages favour the darker roasted coffee, but can change to suit the seasonal, and ageing characteristics of the coffees, in the blend.

In the espresso it comes though with orange, cigar and dark chocolate.

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