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From planting to pouring, coffee thrives when nurtured by experts. For 30 years, we’ve been working hand-in-hand with people who share our passion for coffee. These collaborations have fueled the growth of our nationwide Training Centers, where we empower baristas and coffee lovers to deepen their knowledge and appreciation of every cup.
Field Trip’s unique blend of clean and lively coffees brings complexity and character to every cup. Sourced from some of our most quality-driven partners, this seasonal offering celebrates both the craft of coffee production and the transformative journey from farm to cup.
Join the journey! Whether you’re brewing at home or honing your barista skills, we have resources to guide you on your quest for better coffee. There’s no better place to start than our weekly Tasting at Ten, a free event every Friday at our Training Centers. Join us to enjoy free coffee and discover the story behind its incredible journey into your cup.
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Harvest
Process: Washed
Certifications: Kosher
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Select your coffee's roast date to see the blend components.
70% Borderlands A, Colombia
30% Intango, Rwanda
70% Borderlands A, Colombia
30% Burera, Rwanda
70% Fundochamba, Ecuador
30% Burera, Rwanda
70% Borderlands, Colombia
30% Burera, Rwanda
70% Borderlands, Colombia
30% Idido, Ethiopia
70% Nuevo Amanecer, Colombia
30% Intango, Rwanda
70% Urcunina, Colombia
30% Intango, Rwanda
70% Urcunina, Colombia
30% Buliza, Rwanda
70% Fundochamba, Ecuador
30% Buliza, Rwanda
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All of our coffees can be brewed in various ways, designed for your perfect morning. Try these recipes to highlight each coffee's flavor profile. Your brewing adventure starts here.
Automatic Brewer
Coffee: 63 Grams
Grind: medium-coarse
Water: 1 litre of water
Ratio: 1:16
Coffee: 63 Grams
Grind: medium-coarse
Water: 1 litre of water
Ratio: 1:16
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1: Add Water
Weigh 1,000 grams of water and add to the brewer’s reservoir.
2: Grind Coffee
Weigh 63g coffee and grind on a medium-coarse setting, slightly finer than kosher salt.
3: Add Grounds
Place the coffee filter in the brew basket and add ground coffee. Place the carafe and basket back under the brewer’s shower head.
4: Begin Brewing
Toggle the brew switch to start the brewing process.
5: Enjoy!
Wait for the brew cycle to finish completely and enjoy!
Espresso
Coffee: 18 Grams
Grind: extra-fine
Ratio: 1:2
Coffee: 18 Grams
Grind: extra-fine
Ratio: 1:2
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1: Grind Coffee
Using an espresso grinder, grind your coffee very fine. Weigh your ground espresso and adjust the dose to ensure accuracy. We recommend dosing within 0.2 grams of the target weight.
2: Distribute Coffee
Distribute your espresso to ensure a level, even brew bed.
3: Tamp Coffee
Tamp your espresso. Make sure that your tamper is level and that you apply force evenly. Press down until you feel resistance from the counter.
4: Clean Station
Clear a small amount of water through your grouphead, ensuring its cleanliness. Wipe your driptray clean.
5: Begin Extraction
Insert the portafilter and position your scale and cup on the driptray. Begin extraction. Stop the shot when the scale reads a few grams less than your desired brew weight. Check the time of your shot. If it is less than 25 seconds,consider making your grind finer. If it is more than 35 seconds, consider making your grind coarser.
6: Adjust and Enjoy!
Remove the espresso puck from the portafilter. Wipe the portafilter basket clean, rinse the grouphead, and lock the portafilter back into place. Taste your espresso. If it tastes overwhelmingly sour, consider making your grind finer and/or extending your brew ratio, up to 1:2.5 parts coffee to water. If it is overwhelmingly harsh and bitter, consider making your grind coarser and/or reducing your brew ratio, making the shot as concentrated as 1:1.5 parts coffee to water. Enjoy your espresso on its own, or use it as the base for your favorite milk drink!
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Sustainably-Sourced
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Quality-Focused
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B Corp Certified
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Transparently Traded
Brew Guides
