Specialty Blend: Espresso

Description

Our Espresso Blend brings African and South American coffees together for a cup with more depth than either could offer alone. South American coffees lay down a foundation of caramel sweetness, while African coffees add dark chocolate, fruit and floral aromatics. Roasted dark for a heavier body, it strikes a balance of dark chocolate, caramel and blueberry that holds up in a straight shot and cuts cleanly through milk.

Espresso is in the name, but it is not the limit. Customers brew it every way, from moka pot to French press to automatics, and it stays rich and balanced in all of them.

Source

• Components: African and South American coffees
• Roast: Dark
• Body: Full, heavy
• Tasting notes: Dark chocolate, malt and blueberry

Roast and brewing guidance

Roasted dark to build body and bring the chocolate and malt forward, with blueberry in the finish. Built for espresso and moka pot, and just as satisfying in automatic drip, French press, AeroPress, pour-over or cold brew.

For espresso, start with 18 g of coffee and target a 36-40 g beverage yield, roughly a 1:2 ratio. Aim for an extraction time of 17-25 seconds. If the result tastes sour, raise the brew temperature (if your machine supports it) or increase the yield toward 40 g. Tune out bitterness by shortening the extraction time with a coarser grind.

For moka pot, fill the filter basket level to the top without tamping or compressing, and adjust the grind so it fills cleanly. For a 150 ml (3-cup) pot, that is about 15 g of coffee, roughly a 1:10 coffee-to-water ratio. Fill the water to just below the safety valve, and follow your brewer's basket and water-fill limits.

For brewed coffee other than espresso or moka pot, start with 10 g of ground coffee per 150 ml of water, or 15 g per 225 ml. Adjust grind or contact time to suit your brewer and taste.

Roasted to order. Rest it your way.

We roast your coffee to order and ship it the day after roasting. That gives you the chance to experience a fresh roast as it develops, or plan ahead and rest it for the way you brew.

There isn't one peak-flavor window for every coffee. Roast level and brewing method both matter. Espresso often benefits from more rest, and lighter roasts may need longer to open up. Taste your coffee over several days to find the balance you enjoy.

Keep the bag tightly sealed in a cool, dry place, away from sunlight.