Ristretto Espresso Blend 500 g

Description

A blend built for short shots. Washed Guatemala from Antigua carries it, with a smaller share of natural Ethiopian for aromatics. Roasted medium-dark and dropped just as the second crack starts, so the sugars caramelise without the roast taking over.

Pulled ristretto it gives dried cherry, cocoa and a thick, syrupy body that coats the cup. Pulled longer it opens into plum and cane sugar, so the bag works either way and you can decide at the machine.

For a ristretto, 18 g in and 27 g out in 25 seconds. For a normale, take it to 36 g and add two seconds. Water at 93 °C; a lower temperature mutes the fruit and leaves the cocoa on its own.

Whole bean, 500 g, valve bag. The roast date is on the back, and we suggest four days of rest before the first shot.