Kurasu House Blend Light (Medium roast)
*We have recently changed our roast description from “medium-light” to “medium” as we have decided to express all of our line-up in either light, medium or dark. No major changes have been made to the roast profile itself, so please enjoy our bright and flavourful House Blend Light as good as it has always been!
Colombia, El Salvador, Ethiopia
Washed / Semi washed / Natural
Orange, Grape, Cookie, Milk chocolate
|Rich aroma, orange and grape like flavors, a simple joy of biting into a sugar cookie, and a round, milk chocolate mouthfeel.|
* 500g / 1kg packaging will be in our wholesale bags.
We first put together our very own house blend in 2018, just as we installed a coffee roaster and started roasting ourselves. Fast forward to 2021, I’ve built up knowledge and experience as a specialty coffee roaster in three years; it’s time to update our House Blend Light.
Other than coffee roasting skills, I’ve also developed the capability to take in other people’s opinions. I wanted to recreate our beloved House Blend Light with Kurasu baristas as a team. In order to get a sense of everyone’s preferences, I decided to ask everyone to come up with their own barista blend. By going through the hands-on process of creating a unique blend, I hoped that we could all engage with coffee and flavour notes more actively. After all, to call it a “House Blend,” I wanted to involve everyone’s love and passion for coffee in this House Blend. We spent half a year to come up with our new House Blend Light. Try it now before we update it again!
You can get a glimpse of the production process of NEW House Blend Light here!
While I was designing our new house blend, I took time to think about how to articulate what we want in a blend.
Generally speaking, people usually drink blend as a way to get a stable and consistent cup. But when I think about it, specialty coffee has established its place in the coffee market enough for us to get an affordable and delicious single origin.All of the 3 origins we are using to make our new blend,Colombia, El Salvador and Ethiopia are equally delicious on their own, and we also have enough green beans to offer them as individual single origin.
So, why make a blend? What’s the point about drinking it?
The answer may not be around the words I said at the beginning, “stable” or “consistency”. Through the process of making this new blend, I reached an opposite conclusion- what makes a blend interesting and irreplaceable is its subtle unpredictability and fluctuation. In one batch of blend there is a set ratio. However, naturally, that is not the case in each brew and each cup.
Coupled with the delicate and almost unpredictable nature of espresso, what kind of balance you get in a shot of blend is almost impossible to create twice. Any delicious single origin can bore you after a while if you drink it every single day- I thought this nuanced difference in each cup is actually what brings people back every day.
Seize the moment, and enjoy the once in a lifetime encounter in your cup of our new House Blend Light.
With extraction as an espresso in mind, the bean temperature is set to reach 6 to 8°C higher than that of light roast coffee. To avoid losing unique characteristics, we roast all the way through with medium heat for 10 minutes.
yellow line rising to the right：Return temperature
blue line rising to the right：Bean temperature
blue line rising to the right：Rate of Rise
I have tasted two packs of House Blend Light since my first purchase with Kurasu. I am very happy with the quality of the beans and how is was roasted.
it has been very good for every cups I made with House Blend Light.
This coffee was amazing! It was perfectly balanced with delicate notes of flowers and grapes. The photo is from my first purchase but it was so good I had to buy it again!
Delectable! Granted with oscillating profile, but I reckoned that's on me as I'm currently using a lever to manually brew my coffee!
Taste really good, We will order again
another quick delivery from Kurasu and the coffee is delicious as usual. Thanks!
We roast all of our coffee in Kyoto, at our Nishijin Roastery, up to twice a week on Monday and Sunday.
We then pack and ship the freshly roasted beans out on weekdays (please note that our fulfilment operation closes on weekends).
The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!
*Please note that any order made after 3pm on Saturday will likely to be fulfilled on the next week’s roasting day. If the order contains 500g~ coffee, please kindly note that the coffee will be roasted and fulfilled on the next week's roasting round, and it may take longer to fulfil the order.
We understand the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important to us.
We work with only reputable green bean importors - Wataru & Co., Ltd., TYPICA Holdings, Inc., along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.
At Kurasu we roast with convection drum roaster, Loring S35 Kestrel, and semi-hot blast type roaster, Giesen W6A.
The roaster helps us roast a coffee with a soft, complex flavour and texture.
Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.
We roast 1-2 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.
We pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.
Roasting is an ever evolving process for us. There's always some small adjustments that can be made and we strive for ship out the best roasted coffee we can possibly produce.