Momentum - Brazil & Ethiopia - Blend - Natural & Washed photo 1
Momentum - Brazil & Ethiopia - Blend - Natural & Washed photo 2
Momentum - Brazil & Ethiopia - Blend - Natural & Washed photo 3
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Momentum - Brazil & Ethiopia - Blend - Natural & Washed

$20.00

Process: Natural, Washed

ABOUT OUR ESPRESSO COFFEE BEANS

This has always been our espresso coffee blend, the coffee that fuels everything. As Function Coffee Co. grew, one thing became clear: the momentum behind this brand has been driven by the community that shows up for it every day. Momentum reflects that forward motion, and the role this coffee plays in setting the tone for your day. Balanced, reliable, and made to be your everyday espresso.

TASTING PALLETTE

Crafted for espresso coffee, but also perfect for drip, with notes of chocolate, coconut and caramel-praline.

Note: This is not a flavored coffee. The description is a representation of the tasting notes that can be picked up in the coffee.

ESPRESSO COFFEE BLEND BEAN ORIGIN

Our “Momentum” blend is made up of natural and washed process Ethiopian and Brazilian beans.

ALTITUDE

Various

IMPACT

Our beans are ethically sourced, organic when possible, and roasted on the Bellwether Roaster, the most sustainable roaster on the planet.

300 g / 10.6 oz or 907g / 2lb

Grind & Size

Build a box of 1–3 bags
Variants and availability
  • Whole Bean - 300g · Grind & Size: Whole Bean - 300g · $20.00 · In stock
  • Drip - 300g · Grind & Size: Drip - 300g · $20.00 · In stock
  • Espresso - 300g · Grind & Size: Espresso - 300g · $20.00 · In stock
  • Coarse - 300g · Grind & Size: Coarse - 300g · $20.00 · In stock
  • Whole Bean - 2 lb · Grind & Size: Whole Bean - 2 lb · $55.00 · In stock
  • Whole Bean - 5 lb · Grind & Size: Whole Bean - 5 lb · $130.00 · In stock

How to brew

TasteMatch starting point

V60 / pour-over

The roast isn’t specified here. Pour-over is a versatile starting point, not a roast-specific recommendation; choose another method if it suits your equipment.

V60 / pour-over

Clean, bright, and sweet. The pour-over that shows off a coffee's origin.

Ratio
60 g/L (15 g : 250 g)
Grind
Medium-fine
Water
Just off the boil, ~93–100°C
Time
≈ 3:00–3:30
  1. Rinse the paper filter with hot water and discard the rinse water.
  2. Bloom with about twice the coffee's weight in water, then swirl and wait 45 seconds.
  3. Pour the rest in steady stages up to the full weight.
  4. Give it a gentle swirl so the bed drains flat and evenly.

Recipe references: James Hoffmann, Jonathan Gagné

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Grown in EthiopiaExplore it on the origins map