Dark roast Espresso

Designed for those who like a coffee with deep, rich and smoky depth of flavour and who aren’t looking for any fruit acidity or even too much rich, caramel and nut sweetness.

This blend of Ethiopian beans is influenced by the coffees which you can buy off the supermarket shelf by some famous brands. Our Dark Roast espresso aims to match the presence of flavour of these famous blends, but offer a non-commodity, higher-grade version.

The fuller roast removes presence of acidity and develops smoky bitterness in the bean and the higher-grade means there should be room for some unique complexity of flavour to shine through.

Brewing Fundamentals

The high roast develops water soluble compounds in the bean, making extraction of flavour a relatively simple task. The roast style allows for this coffee to be brewed at a 1-2.5-3 ratio, meaning a 17g input can result in a 42-50 gram output weight.

This brew can be achieved in somewhere around 20 seconds, but with a large window (down to even 15 seconds). Too much higher a shot time and what’s in the cup will become overly bitter and ashy. Whilst it’s easy to extract flavour it’s also easy to overdo it, so err on the side of a snappier brew time.