Blackout

Tasting notes

About this bean

Blackout is a medium-light roast from Hatch, sourced from Colombia, Brazil. It is prepared using the anaerobic method. Anaerobic processing ferments the cherries in oxygen-free conditions, which can amplify fruit and floral characteristics and produce a more pronounced, sometimes funky profile. Medium-light roasts keep most of the origin character while developing a little more sweetness through caramelisation. The roaster lists tasting notes of Molasses and 88% Dark Chocolate. 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 9 shots of this bean, with an average community rating of 5.6 out of 10 across 9 ratings.

Average community recipe

Averaged across 9 community shots. A starting point, not a recipe to copy.

Common questions

How do you brew Blackout as espresso?

The Puck Yeah community average for this bean is 18.0g in, 37.1g out (a 1:2.06 ratio), pulled in about 36 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 Blackout taste like?

Hatch lists tasting notes of Molasses and 88% Dark Chocolate. 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 Blackout from?

Blackout is sourced from Colombia, Brazil.

What is anaerobic processing?

Anaerobic processing ferments the cherries in oxygen-free conditions, which can amplify fruit and floral characteristics and produce a more pronounced, sometimes funky profile.

More from Hatch

More from Colombia

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→