The Espresso

That hot friend I was telling you about
The Espresso
Rich Flavours, Rich history

Espresso is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water is forced under 9–10 bars of pressure through finely-ground coffee beans.

Espresso coffee can be made with a wide variety of coffee beans and roast degrees.

Pouring a Flat White
Pulling an Espresso Shot
Caramel Chocolate flavoured coffeesCaramel Chocolate flavoured coffees

Our Espresso Blend


Our Decaf
Espresso Blend

A decent delicious coffee in disguise

The Espresso Brew Guide

Step 1

Remove your portafilter from the espresso machine’s group head. Place it on a scale and tare the weight.

Step 2

Purge your group head thoroughly with hot water.

Step 3

For a double shot, grind between 18-19 grams of coffee into your basket. The correct grind setting is crucial when producing a balanced, delicious shot of espresso. It might be necessary to adjust the grind setting a bit. Generally, the grind should be quite fine for espresso.

Step 4

Distribute the coffee by drawing a finger across it in a series of alternating swipes. It is most effective to alternate sides in a series of 90 degree increments.

Step 5

Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Without driving your palm into the tamper’s base (which can cause wrist problems down the line), apply downward pressure . You don’t need to tamp incredibly hard—just enough to seal the coffee in evenly.

Step 6

Position the portafilter in the group head and with your timer ready, start your shot. We recommend pulling it into a pre-heated ceramic glass.

Step 7

The shot should start with a slow drip, then develop into a gentle, even stream. Near the 26 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins.

Step 8

If you are using a manual style machine cut the extraction at 27 seconds. Smell and taste the coffee if it smells and tastes sour you will need to adjust your grind setting to go finer (causing the extraction to slow). If your shot smells and tastes bitter then you have over extracted the shot. To fix this adjust your grind to go courser (causing the extraction to quicken). Through this process make sure you are using the same tamp pressure to ensure consistency.

If you are using a volumetric machine (automatic style machine) do the above steps – and if your shot ends before 26-27 seconds adjust your grind finer, in the same way if your shot extracts over 30 seconds, Adjust your grind setting courser.