The Flavor Profile
Notes of milk chocolate, toffee, and candied orange will get your strikers down the pitch.
EXCLUSIVE
BLEND
Net Wrecker
$23.00
Milk Chocolate
Toffee
Candied Citrus
Taking the pitch for a limited time, Net Wrecker reads the keeper and buries it. This special collaboration between Stumptown and the Portland Timbers is a taste of hometown pride for the ones who bleed coffee, green, and gold.
It won’t be around for long, so snatch a bag while it’s still on the roster.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Milk Chocolate
Toffee
Candied Citrus
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"This blend's components are meticulously selected for their sweetness and complexity, resulting is something that is more than the sum of its parts."
Choose Your Brew
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
The Story
Net Wrecker is a blend of fully washed coffees from East Africa and Central & South America, the components are meticulously selected for their sweetness and complexity. The result is something that is more than the sum of its parts.
Coffees from Central and South America provide the framework of the blend; select washed process coffees add delicate citrus flavors, syrupy sweetness, and a clean finish. Sparkling and floral Heirloom varieties of East Africa provide complex floral aromatics critical to the first impression of the blend. Net Wrecker shines in a variety of brew methods, delivering notes of milk chocolate, toffee, and candied orange.
So put on your kit, rally your strikers, and header some mugs to your team. The only stoppage time you’ll have are those extra moments you take to savor Net Wrecker.
