Welcome to a collaboration that we at Lambertones are SO excited about. From our conception in early 2018 we intentionally used coffee terminology to help you visualize the nuanced and sometimes vague descriptive nature of guitar tone. From "the Crema" humbucker and its smooth yet articulate qualities to "the Ristretto" which is bold yet crisp, we've invited you on a tonal journey and discovery using more than your auditory senses. And now, it is our distinct honor and privilege to invite you to enjoy our newest partnership featuring the Walla Walla Roastery, based in Walla Walla, Washington.
Why Walla Walla Roastery Isn't there a Starbucks around the corner?
Family. The Walla Walla Roastery was founded in 2001 and prides itself on its family oriented structure and mission. We've invited you into our tone family, and now you're part of the Roastery family as well.
Tradition. Without tradition we would be lost trying to create new and improved without a point of reference. For the Roastery it begins with a painstaking hunt for the best coffees from the finest farms all around the world. For us its using traditional passive technology with the highest quality components and modern tooling to maintain a quality consistency like never before. Lambertones equips you to sound your best, and the Roastery has dedicated its entire existence to quality over quantity so you can have the best cup of black coffee, period.
A Love for Black Coffee. Even though our products are in wildly different markets, we feel closer than ever because our teams share an intense love and passion for their craft. We love what we do at Lambertones, and the Roastery team does the same.
Our History. Lambertones founder, Kurtis Lamberton, grew up not enjoying coffee, but as he attended Walla Walla University in Eastern Washington and in search of a way to start his early morning studies he slowly became a frequenter of the cafe a discovered a quest for the perfect cup of black coffee. "I've probably tried over 500 coffee shops, stands, and boutique roasters around the world... but none of them have been as smooth as the Walla Walla Roastery."
It only made sense to partner with the best. We hope you enjoy this gift from us, and if you find yourself bummed after using those precious 2 oz please go and support the Walla Walla Roastery and buy beans directly from their store. We don't make a commission on this, we just believe in their product 100% and want to share it with the world.
Visit their website: www.wallawallaroastery.com
It's our gift to you. We spent much time researching and discussing what coffee to include with your new Lambertones, and after an extensive tasting period we landed on the "Ethiopia Natural Bedhatu" single origin. It's beautifully bright and articulate on the palette with stunning fruit and floral tasting notes of mango, blueberry, and jasmine. Full natural process and organic.
How to Make a Great 1-Cup Pourover Using a Chemex or V60 Brewing Style
1. Use a brewing ratio between 1:16-1:18, using no more than 16 oz (473 ml) of water.
2. Weigh and grind the coffee. (Grinds should be medium-fine or #14 on a Baratza Encore Grinder). Re-weigh the coffee after grinding to ensure the ground mass is accurate to a fraction of a gram. (i.e. for a 12 oz cup you would use 0.67-0.75 oz (19-21 grams) coffee grounds).
3. Set the filter basket on the cup and the filter in the basket. Pour hot water through the filter to rinse the filter and warm the whole system. Dump the rinse water.
4. Pour the coffee grounds into the filter and shake the brew basket back and forth to level the bed of coffee.
5. Heat water to 205 degrees F.
6. Measure the chosen amount of hot water, (for our 12 oz example that would be 12 oz, easy!) preferably into a preheated container that will conserve heat well. The water in the pouring vessel should be 6-8 degree F hotter than the upper end of your target slurry* temperature range. i.e. the ideal extraction range is 197-202 degrees F, so if we start with 205 degrees (which a lot of hot water kettles have as a preset) that compensates for the heat loss of the pouring vessel.
6. Stir as soon and 10%-15% of the water has contracted the coffee bed (approximately 1-2 oz for our example). This stir is essential to break up any clumped grounds and to ensure that all of the grounds begin extracting nearly simultaneously.
7. Pour in several small stages in order to maintain a constant, shallow slurry. Do not pour at the very edge of the coffee bed, or the water may channel around the backside of the grounds and drain into your cup under-extracted. Instead, pour from a height that will create enough turbulence in the coffee bed to churn the grounds to improve the uniformity of extraction.
8. Stir gently after the final pour. If done properly, after all the liquid has percolated through the grounds, the leftover coffee bed should be flat or subtly domed.
9. Enjoy! No cream or sugar necessary.
*Slurry – This term is used to describe the mass of water and coffee in the filter during the brewing cycle's extraction phase.