Classic Espresso
This blend is especially made for espresso extraction with sweet-bittersweet balance, body, crema, and finesse, the core definition of the espresso beverage. While this blend is designed primarily for a lighter roast, it also works well with a darker roast treatment. The cup has a balance between sweet and bittersweet flavors, moderate bright accent, soft traces of fruit, body and depth. The lighter roasts have a very sweet aromatic, fruited with plum and a hint of spice (cinnamon stick, cardamom). Darker roasts tend toward chocolate laced with dark fruit tones, in both aroma and cup flavor. Both have a firm, opaque body, with toasted almond roast notes as the espresso cools. In the aftertaste, peach tea flavor (and it light roasts a bit of jasmine tea) are evident. Of course, results vary with how the espresso machine and grinder are set up. We use 8.5 bars of pressure at the head, with 202 degrees water temperature (measured at the head) to start, dropping to about 198. At higher temperatures, it’s a more aggressive espresso with a bittersweet edge and well-suited to milk drinks. The Roaster suggests you try the American roast as this roast is very flexible for use as a straight shot espresso or mixed into any milk – espresso combination you like!
