The Flavor Profile
Hair Bender relies on coffees from Latin America, Indonesia, and Africa to achieve a complex flavor profile with notes of sweet citrus, dark chocolate, and raisin.
BLEND
Hair Bender
$19.00
Citrus
Dark Chocolate
Raisin
The sweet and balanced coffee that started it all. Hair Bender is our most celebrated blend with a flavor profile that shines no matter how you brew it.
B Corp Certified
Direct Trade Sourcing
Sustainable Practices
Tasting Notes
Citrus
Dark Chocolate
Raisin
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"I've been making espresso drinks with Hair Bender for well over a decade, and I never tire of its flavor profile and I look forward to getting a cappuccino at one of our cafes when I've been away traveling."
Quality Assurance
Choose Your Brew
Espresso
- Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
- Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
- Serve and Enjoy! Cheers.
Drip Coffee
- Grind your beans to medium coarseness (similar to table salt).
- Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
- Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
French Press
- Warm up the press by rinsing it with very hot water.
- Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
- Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
- Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
- Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
- Press At 4:00, you are ready to press. Firmly push the press all the way down.
- Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
