Our darkest espresso, naturally grown from the Americas. This espresso is oily and has a bite that is similar to color profile to most other espressos in the marketplace. Because we’re roasting this blend constantly the bean is loaded with nitrogen so when it’s delivered you receive both a smooth, rich, full bodied cup and a dense long lasting crema.
This is helped along because we pull the roast around the second crack, just where the oils are brought to the surface and as a bonus this helps to keep your grinding equipment trouble free of gummy grounds which will inhibit pulling good shots consistently.
The process of making a tradtional Espresso is done by forcing a small amount of nearly boiling water under pressure through finely ground coffee in a metal basket. The coffee is compressed or tamped before loading into a specific type of coffee machine where it drips in to a waiting cup below.
How quickly the espresso is delivered into the cup is significant in producing a smooth rich cup rather one that’s bitter or watered down. And it doesn’t need milk or syrup to be enjoyed. Quality beans, equipment and good machine technique is all you need. You Tube is a great source to learn all the steps if your a novice.
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