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Kickstart - Medium Dark Espresso Blend

$21.00

Dark Chocolate, Brown Sugar, Full-bodied

A roasting company’s shining jewel in their line up is their espresso blend. At Greater Goods, Kickstart is our daily driver, not only for espresso, but for any brewing method you could possibly throw at it. 

Kickstart is a blend that prides itself on being very diverse across many brewing methods. Need an espresso blend that shines on its own and in your preferred dairy (or non-dairy) delivery system? Kickstart is your coffee. Need a coffee for drip coffee that’s consistent and delivers the same great taste every single time? Kickstart is your coffee.

If you want a coffee that delivers consistently, Kickstart is the coffee for you.


Details

Profile Medium - Dark
Origins Colombia, Peru, Brazil
Process Washed, Natural 
Elevation 1070 - 2000 masl
Variety Various

Source

Meticulously sourced and thoroughly quality controlled, our Kickstart is a perfect blend of coffees from South America. These coffees are chosen based on seasonality and cup profile, and while the coffees themselves may change, Greater Goods is always looking for a perfect blend that will display sweetness, acidity, and flavor clarity year in and year out. In the roasting process, we are intent on consistency of profile so the bag you buy today, and the bag you buy months from now will hit those notes you expect from Kickstart.

Size

Grind

Build a box of 1–3 bags
Variants and availability
  • 10 oz / Whole Bean · Size: 10 oz, Grind: Whole Bean · $21.00 · In stock
  • 10 oz / Drip · Size: 10 oz, Grind: Drip · $21.00 · In stock
  • 10 oz / French Press · Size: 10 oz, Grind: French Press · $21.00 · In stock
  • 10 oz / Chemex · Size: 10 oz, Grind: Chemex · $21.00 · In stock
  • 10 oz / Cone · Size: 10 oz, Grind: Cone · $21.00 · In stock
  • 10 oz / Aeropress · Size: 10 oz, Grind: Aeropress · $21.00 · In stock
  • 10 oz / Espresso Grind · Size: 10 oz, Grind: Espresso Grind · $21.00 · In stock
  • 10 oz / Cold Brew · Size: 10 oz, Grind: Cold Brew · $21.00 · In stock
  • 2 LB / Whole Bean · Size: 2 LB, Grind: Whole Bean · $56.00 · In stock
  • 2 LB / Drip · Size: 2 LB, Grind: Drip · $56.00 · In stock
  • 2 LB / French Press · Size: 2 LB, Grind: French Press · $56.00 · In stock
  • 2 LB / Chemex · Size: 2 LB, Grind: Chemex · $56.00 · In stock
  • 2 LB / Cone · Size: 2 LB, Grind: Cone · $56.00 · In stock
  • 2 LB / Aeropress · Size: 2 LB, Grind: Aeropress · $56.00 · In stock
  • 2 LB / Espresso Grind · Size: 2 LB, Grind: Espresso Grind · $56.00 · In stock
  • 2 LB / Cold Brew · Size: 2 LB, Grind: Cold Brew · $56.00 · In stock
  • 5 LB / Whole Bean · Size: 5 LB, Grind: Whole Bean · $120.00 · In stock
  • 5 LB / Drip · Size: 5 LB, Grind: Drip · $120.00 · In stock
  • 5 LB / French Press · Size: 5 LB, Grind: French Press · $120.00 · In stock
  • 5 LB / Chemex · Size: 5 LB, Grind: Chemex · $120.00 · In stock
  • 5 LB / Cone · Size: 5 LB, Grind: Cone · $120.00 · In stock
  • 5 LB / Aeropress · Size: 5 LB, Grind: Aeropress · $120.00 · In stock
  • 5 LB / Espresso Grind · Size: 5 LB, Grind: Espresso Grind · $120.00 · In stock
  • 5 LB / Cold Brew · Size: 5 LB, Grind: Cold Brew · $120.00 · In stock
  • 4 oz / Whole Bean · Size: 4 oz, Grind: Whole Bean · $10.00 · In stock

How to brew

TasteMatch starting point · dark roast

Espresso

An espresso-labelled blend is a natural starting point for a concentrated, syrupy cup; other methods work too. Dial in by taste using the Barista Hustle and SCA baseline.

Espresso

Concentrated and syrupy. Dial in by taste, using ratio and time as guides.

Ratio
1:2 (18 g in → 36 g out)
Grind
Fine — adjust to hit time
Water
~90–94°C
Time
≈ 25–30 s
  1. Distribute the coffee evenly in the basket and tamp it level.
  2. Pull the shot to about twice the dose by weight.
  3. If it tastes sour, grind finer or pull a longer ratio.
  4. If it tastes bitter, grind coarser or pull a shorter ratio.

Recipe references: Barista Hustle, SCA

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Coffee originsTrace every bag on the map