Smooth, sweet, and made for everyday brewing, Esther Short is our signature filter blend and the standard drip coffee served at both Kafiex cafés in Vancouver, Washington.
This fixed blend combines two washed coffees from Colombia and Mexico, using the same coffees featured in our single-origin offerings. Each component is roasted separately before blending, allowing us to develop its individual sweetness, body, and structure.
The finished medium roast delivers milk chocolate and caramel with a full body and low perceived acidity. It is smooth, familiar, and exceptionally dependable across batch brewers, automatic coffee makers, and manual drip methods.
A longtime staff favorite, Esther Short remains our most popular Traditional blend for drip coffee.
Origins: Colombia and Mexico
Number of Components: Two
Process: Washed
Roast Level: Medium
Tasting Notes: Milk Chocolate, Caramel
Body: Full
Perceived Acidity: Low
Best For: Batch Brew, Automatic Coffee Makers, Manual Drip
Package Size: 10 oz (283 g)
Category: Traditional
Named after Esther Short Park in downtown Vancouver, this blend reflects our connection to the city where Kafiex began.
Esther Short is the standard drip coffee at both Kafiex Coffee Lab and Kafiex Gastro Café. Its approachable flavor, full body, and consistent performance have made it a longtime staff favorite and our most popular Traditional blend for drip brewing.
Esther Short brings together washed coffees from Colombia and Mexico. Each component is roasted separately before blending, allowing us to account for differences in moisture, density, and origin characteristics.
The medium roast profile emphasizes:
The Mexican component comes from El Cuarenteño in Nayarit and is produced through Grupo Terruño Nayarita.
This community-driven coffee brings together producers from the RIVIERA, BASILIO, PROCAFE, and PROCAA societies. These groups work through shared processing infrastructure, quality programs, and producer organization to improve consistency and create more stable market opportunities.
Combined with the washed Colombian component, it creates a comforting and dependable filter blend designed for daily brewing.
Esther Short is an approachable everyday coffee with the quality and consistency we rely on in both of our cafés.
What makes good coffee so good? It comes down to the coffee solubles extracted into your water. The coffee industry has defined scientific benchmarks for perfectly brewed coffee, called the Four T's.
Temperature
A consistent brewing temperature between 196°F - 205°F is essential for the extraction of coffee solubles.
Time
A saturation time of 4 - 6 minutes releases the full flavor of the coffee without over- or under-extracting it.
Turbulence
Agitation of the coffee grounds generated as the water flows through the grounds creates even saturation.
Total Dissolved Solids (TDS)
This is the ratio of coffee solubles to water that the brewer extracts. The ECBC defines ideal TDS yield as between 18% - 22%, and the SCA refers to this as “the Golden Cup.” Moccamaster coffee brewers hit this mark every brew cycle.
