Dipsea

Tasting notes

About this bean

Dipsea is a medium roast from Equator, sourced from Brazil, Guatemala, Colombia. It is prepared using the natural method. Natural processing dries the bean inside the whole cherry, which often imparts fruit-forward sweetness and a heavier body. Results can vary widely between farms. Medium roasts balance origin character with developed sweetness from caramelisation. They are generally the most forgiving roast level for espresso. The roaster lists tasting notes of Cinnamon, Dark Chocolate and Berry Jam. Tasting notes are the roaster's reference, not a guarantee; your cup will be shaped by your grinder, water and recipe. Home baristas on Puck Yeah have logged 34 shots of this bean, with an average community rating of 8.5 out of 10 across 34 ratings.

Average community recipe

Averaged across 34 community shots. A starting point, not a recipe to copy.

Common questions

How do you brew Dipsea as espresso?

The Puck Yeah community average for this bean is 18.0g in, 36.6g out (a 1:2.04 ratio), pulled in about 32 seconds. That is a useful starting point, not a recipe to copy. Dial in by taste: pull finer if the shot is sour or runs too fast, coarser if it is bitter or chokes.

What does Dipsea taste like?

Equator lists tasting notes of Cinnamon, Dark Chocolate and Berry Jam. Tasting notes are the roaster's reference for a well-brewed cup; your shot can taste different depending on grind, water, dose and extraction time.

Where is Dipsea from?

Dipsea is sourced from Brazil, Guatemala, Colombia.

What is natural processing?

Natural processing dries the bean inside the whole cherry, which often imparts fruit-forward sweetness and a heavier body. Results can vary widely between farms.

More from Brazil

Keep learning

• Coffee bean origins and processing: how they affect espresso→
• How to dial in espresso: a complete guide→
• Espresso brew ratios explained→
• How to taste espresso: a beginner's sensory guide→