Drava Field Coffee STAND-TO – Espresso Blend 250 g

Before dawn • on duty • ready. Stand-To is the coffee for the first hour of the shift — the one you drink standing up, before anyone else is awake. A dense, sweet espresso blend built on 75% Brazilian arabica and 25% Ugandan robusta: low acidity, full body, serious kick. Field strength rating: IP68. Tasting notes Pralines, cocoa, roasted nuts, brown sugar. With milk it turns creamy and dessert-like — think tiramisu, not latte art. Black, it is thick and sweet with a long cocoa finish and a bitterness that is there on purpose, the way a good dark chocolate is. The robusta gives it the crema and the backbone; the Brazilian arabica keeps it from tasting like a petrol station. The coffee Composition: 75% Brazilian arabica, 25% Ugandan robusta (Coffea arabica + Coffea canephora) Arabica component: Brazil, Tapira, Cerrado Mineiro, Minas Gerais — Catucaí Amarelo 2SL, natural process, approx. 1,195 m a.s.l. (the same lot as Fireline) Robusta component: Uganda, Mubende district, 200 km from Kampala — fine washed robusta, 1,200–1,300 m a.s.l. Roast: medium (city roast) — 4/5 on the roaster's scale Profile: sweetness 5/5 · acidity 1/5 · body 4/5 · caffeine 4/5 Character: classic, dessert-style, low acidity Ingredients: 100% coffee, no additives Net weight: 250 g, whole bean Why a blend, why robusta Pure arabica makes a cleaner, more delicate espresso; it also makes a thinner one. Classic Italian bar blends have always carried a share of robusta for three reasons: body, crema and caffeine — robusta has roughly twice the caffeine of arabica and far more of the soluble solids that make an espresso feel thick. The catch is that cheap robusta tastes of rubber and ash. This one is a washed, high-grown Ugandan lot — "fine robusta" in the trade — picked ripe and processed like a specialty arabica, so it adds weight and a nutty, cocoa depth without the harshness. At 25% it is enough to make the blend stand up to steamed milk in a large cup and not enough to taste like a different drink. Uganda is Africa's largest robusta producer and the only one with a serious fine-robusta programme; Mubende, west of Kampala, sits high enough to grow it slowly. How to brew Roasted for pressure: espresso machine (manual or automatic) and moka pot. Pull it as a straight espresso for the full hit, or stretch it with milk for cappuccino and flat white — the robusta keeps it present even in a large cup. Espresso (starting recipe): 18 g in, 36 g out, 25–28 s, water 90–92 °C — a touch cooler and a touch shorter than for a pure arabica; the blend extracts fast. Bitter or dry → grind coarser or drop to 90 °C. Milk drinks: this is the one in the line built for them. A double shot carries a 300 ml cappuccino without disappearing. Cocoa and brown sugar come forward; the bitterness goes. Moka pot: medium-fine grind, no tamping, off the heat as soon as the stream turns pale. Classic Italian stovetop coffee. Automatic bean-to-cup machine: strength high, default grind; the robusta crema makes automatics look good. Filter / French press: not recommended — too heavy. For filter brewing pick Uptime 99.9, Overland or First Light. Caffeine and timing High caffeine (4/5), the strongest of the espressos by a clear margin thanks to the robusta. One double at 05:00 and you are operational until the briefing. If you want the same dessert sweetness with a lighter hand, Fireline is the all-arabica version of this coffee's Brazilian half. Who it's for Military, police, security, anyone whose day starts before the sun. A straight-faced gift for people who don't do gift baskets. It is also the espresso we would stock in a shared station machine: forgiving of grind, forgiving of milk, impossible to make weak. Roasted in Poland Drava Field Coffee is roasted to order by a specialty roastery in Kraków, in small batches, from beans graded above 80 points SCA. Packed in a one-way-valve bag with the roast date on the label. For best results use within 6 weeks of roasting. Storage Keep the bag sealed, away from light and heat — a drawer, not the fridge. The one-way valve lets CO₂ out and no air in, so the beans stay fresh without any extra container. Robusta blends keep their crema longer than pure arabicas, but grind per shot all the same. Stand-To vs. the rest of the line Stand-To — arabica/robusta blend, pralines and cocoa, built for milk drinks and the strongest kick of the espressos. Payload — Colombia, single origin, chocolate and plum. The all-day espresso. Blackout — Brazil, deep chocolate, heavier body. The night shift. Fireline — Brazil, caramel and milk chocolate, soft and sweet. Uptime 99.9 / Overland / First Light — filter roasts for pour-over, AeroPress and drip. See the whole line: Drava Field Coffee. FAQ Is it ground? No — whole bean only, so it stays fresh. Grinding is the one upgrade that beats any coffee. Is robusta a lower grade? Cheap robusta is. This is a washed fine robusta from a high-altitude Ugandan lot, used the way Italian roasters have used it for a century: for body and crema, not to cut cost. Decaf? Not in this line. All seven are caffeinated — and this is the strongest of the espressos. Roast date? Printed on the label. Orders are roasted to demand, so you receive a current batch, not shelf stock. What is IP68 on the bag? Our own field strength scale, not a certification — see below. IP68 is our field strength rating — a measure of kick, not an ingress protection certification. For protective cases that actually carry an IP67 rating, see our Peli range.