about trio coffee
lake toba – sumatra – sipangan bolon co-op (direct trade – forest friendly)
jinotega – nicaragua – santa rita estate (rainforest alliance)
yirgacheffe – ethiopia – fully washed (grown organically by tradition)
these 100% arabica beans are roasted in separate batches before being blended together. in this way, more care can be given to the process of roasting each variety to the temperature they are best suited to. we age our blend between 7 and 14 days allowing sufficient time for the roasted beans to de-gas and reach their optimum flavour.
our blend is made by our friends at single origin roasters.
behind the bar
our coffee is ground fresh for each cup that is ordered. for this we use a mazzer conical burr grinder (robur). every shot is a doppio (double) ristretto (short) that is extracted through 18-gram baskets with naked porta filters. the machine we have chosen is a 2013 la marzocco linea. thanks to dual-boiler technology and saturated brewing groups, the linea ensures an extremely stable temperature and maximum steam capacity. these are the reasons why the linea has, over time, become a benchmark in the professional espresso coffee machine industry.
milk is textured to approximately 65 degrees celsius, in the name of optimum flavour (unless otherwise requested)
the soymilk we use is bonsoy, which is created by japanese soy masters using traditional recipes perfected over centuries. bonsoy is made by bulling and splitting a select variety of organic soybeans. the beans are cooked and finely ground with purified hot water in a patented process that gives bonsoy its unique mellow flavour.
our colombian decaf is done using the swiss water process. it is taste driven, 100% chemical free decaffeination process that delivers coffee that is 99.9% caffeine-free while protecting the unique origin characteristics and flavour. most other processes use chemical solvents, like methylene chloride or ethyl acetate to decaffeinate coffee beans.
at trio we are constantly striving to give you the best coffee experience you can have, every time.