A sweet and long lasting espresso with just a touch of citrus. This is not an espresso-roast (read: burnt). This is a medium roast espresso blend. It's made up of our sweeter coffees combined with some more full bodied ones to result in an espresso that is sweet with just a hint of brightness. It plays very well in milk drinks and sits on it's own with no problem at all. read more
Let's clear this up: If a coffee is labeled espresso "roast," what you're getting is burnt coffee. It will be bitter and all of its natural flavors killed off. The beans will be closer to charcoal black than a warm brown color. What you want for your lattes, americanos and the like is an espresso "blend."
A true espresso blend is usually a medium roast coffee designed to bring out out all of the underlying flavors of the beans that are in the blend. It's flavors have been matched to sit well with milk-based drinks or enjoyed on its own like you're sitting outside a Parisian cafe with one of those tiny cups of heavenly espresso.
If you're looking at our espresso blend because you like "dark" and "strong" you're in the wrong place. Try our Sumatra or even a Dark Roast Ethiopian Yirgacheffe. We're not going to stop you from using this blend in a drip coffee, it just may not be exactly what you're looking for.
Our favorite recipe is a 1:2 ratio with a 28 second pull. Specifically, 18g of espresso yielding 36g of espresso in 25-28 seconds at 201 degrees F is as close to espresso heaven as you can come
Kenyan coffees are prized for their bright flavors. Our light roast Kenya Kiambu AA coffee with citric and fruity notes is no exception and really shows off in our V60 recipe....
Our most popular coffee, and with good reason. We carefully roast our Ethiopian Yirgacheffe to preserve the amazing apricot aroma. This coffee is medium-bodied and great in our favorite brew method,...
Sometimes, the coffee just needs to keep things simple. Our Front Porch is exactly that. A sweet, smooth and full bodied blend with lots of milk chocolate notes and a...