Espresso Blend

We designed Espresso Blend with one purpose: to work well under pressure. It has three components. A natural Brazil builds the crema and chocolate body; a washed Ethiopia from Sidama adds dried-fig sweetness and a trace of fruit that survives the espresso; and a small share of monsooned coffee from Chikmagalur in India tames the acidity and lengthens the finish.

In the cup: dark chocolate, dried fig and molasses, with a thick, syrupy body and a lasting crema. Intense but not harsh as a straight shot. It finds its best form in low-milk drinks such as flat whites and cortados, where milk sweetness brings cocoa and caramel forward.

We roast it medium-dark, stopping before second crack. The components are roasted separately and blended afterwards, and we recommend resting the coffee at least five days after roasting; for espresso, letting the degassing finish matters.

Starting point: 18 g in, 36 g out, 26–30 seconds at 93 °C. If it tastes bitter, grind slightly coarser; if sour, finer. Details in the espresso guide. It also suits a moka pot very well.