Espresso Blend No. 1, 250 g

Description

Our standing espresso recipe since we opened: 70 percent pulped natural Brazil from Sul de Minas, 30 percent washed Guatemala. The Brazil carries the body and the crema, and the Guatemala stops the finish flattening out.

Roasted medium-dark, into the second crack but not through it. Dark chocolate, roasted hazelnut and a raisin sweetness in the tail. It pulls forgiving shots, which matters if you are dialling in on a domestic machine.

Start at 18 g in and 36 g out in 27 to 30 seconds at 93 °C. In milk it holds its own against a 200 ml flat white. Rest the bag four days after the roast date before you grind it, because fresh espresso beans gas up and channel.

Whole bean, 250 g, resealable valve bag with the roast date printed on the back.