Golden Hour | Blue Bottle Coffee
Golden Hour
Golden Hour
Plum, Toffee, Golden Raisin
Medium Roast
This blend of a rare carbonic-macerated Rwandan coffee with naturally processed Ethiopian and Rwandan coffees makes for a delightful summer drink — hot or cold. Golden caramel notes and hints of luminous fruit shine through bright yet mellow, like the final rays of sunlight on an endless summer afternoon.
10oz whole bean coffee.
Pair It With:
Pair It With:
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Golden Hour Blend
We crafted this blend to strike a dreamy harmony — complex yet effortlessly inviting. Pair this blend with our Pirch Latte Glasses for a full-sensory experience that’s elegant and captivating.
Blend Story
Drawing from the bright, jammy notes of our favorite naturally processed coffees from Rwanda and Ethiopia, we started with a lively, fruity flavor. Then we added the carbonic-macerated Rwanda Bwishaza to create a mellow sweetness that adds depth and vibrancy without overpowering the delicate harmony.
Brewed Cold
When brewed cold, this coffee drinks like a fine whiskey — smooth with a zesty brightness and touch of tropical sweetness. You’ll find brighter tones and notes of toffee, caramel, and vanilla.
Brewed Hot
When enjoying this coffee hot, you can expect deeper, richer tones and silky plum notes paired with a refreshing apple flavor. Its full body is complemented by a harmonious brightness that feels like sun-kissed summer days.
How to Brew Golden Hour | Hot and Cold
How to Brew Hot Over Ice
- Heat Your Water
Heat at least 250 g water between 200ºF and 210ºF and grind your coffee to a medium grind.
- Prepare Your Carafe
Add approximately 75 g of ice to a carafe and set the dripper on top of the carafe.
- Bloom Your Grounds
Add your coffee to the filter sitting inside your dripper. Shake gently until level.
Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.
You’re aiming to finish this pour in 10 seconds.
- Begin Your First Pour
At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 120 g on the scale.
You’re aiming to finish this pour in 10 seconds.
- Begin Your Final Pour
At 1:10 minutes, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 200 g on the scale.
You’re aiming to finish this pour in 10 seconds.
- Wait for the Finished Cup
Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 1:45 to 2:15 minutes.
- Enjoy
The ice should be fairly melted, diluting coffee to its desired strength. Pour your coffee over a glass with ice and enjoy.
What You'll Need
Blue Bottle Coffee Dripper
Blue Bottle Coffee Filters
Fellow Pirch Glass Set
Acaia Pearl Scale
Fellow Opus Conical Burr Grinder
- Carafe
- Timer
- Ice