Espresso Coffee

Blends built for pressure. Espresso roasts are chosen to stay sweet and balanced when brewed short and fast, and to survive milk without vanishing.

How to brew it

A useful starting recipe: 18 g in, 36 g out, 27–30 seconds. If the shot runs fast and tastes sour, grind finer. If it chokes and tastes bitter, grind coarser. Change one variable at a time.

Questions

Can I use these in a portable machine? Yes — these are the roasts we would put in an OutIn Nano or Mino.

Do I need an espresso grinder? For real espresso, yes. Pre-ground espresso works but the window for a good shot is narrow.