Espresso Rosso
This is the one I pull when I want to hear what a machine is actually doing. Medium roast, nothing hidden in it, and it does not fall apart in milk.
Tasting notes
- Milk chocolate and toasted almond
- Red apple acidity that stays soft as the cup cools
- A clean, round finish
The blend
Seventy percent washed Colombian from Huila carries the body. Thirty percent natural Ethiopian from Guji lifts the aroma and adds the fruit. Roasted medium, which is why it holds up in milk without turning bitter as espresso.
Roasted for us by a local Charleston roaster, in small batches, and shipped inside forty-eight hours of the roast date printed on the bag.
Bea
Pour over: 22 g coffee to 360 g water at 96 C, medium grind, about three minutes.
Espresso: 18 g in, 38 g out, 28 seconds.
French press: 30 g coffee to 500 g water, coarse grind, four minutes, then press slowly.
Those are the numbers. I am not negotiating them.
Sealed, at room temperature, out of the light. Whole bean holds its sweetness about four weeks from the roast date; ground is best inside a week. Do not refrigerate. People do it anyway and then write to me about it.
Pulls sweet at 18 in, 36 out. Milk chocolate up front and just enough apple to keep it interesting. I have stopped buying anything else.
Marcus B.
Our office goes through a lot. The big bag stayed fresh longer than I expected in the valve bag, and it costs less per cup than what we had.
Jack P.
I don't own an espresso machine and it still tastes great in a stovetop pot. Ordered ground and the grind was right for it.
Priya R.
Really clean and balanced. I usually like my espresso darker and smokier, so this is a 4 for my taste, not a flaw in the coffee.
Dev O.
Makes a very good cappuccino. My partner, who only drinks it black, also approves, which never happens.
Sofia M.