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Our Espresso Today
Whether you prefer an iced latte or an americano, we have a blend or single farm selection to suit your palate.
Tasting Notes
Boasts a sweet aroma of brown sugar and aromatic wood. Complex notes of sweet spices, Maraschino cherries, lemon zest, and vanilla carry from cup to its lingering finish. Full-bodied, smooth and mild.
Background Info
Our Best selling blend both among home consumers and our cafe clients. Espresso Nuevo is a blend designed for use in lattes. Darker roasted than our Espresso Classico, we Launched Espresso Nuevo in 2006. Inspired by the then newer, darker roasted style of espresso blends of Seattle from the late 1990's - early 2000's.
Accolades
"Great depth and complex range in aroma and flavor: crisp walnut and dark chocolate, cedary anise, lemon and floral top notes. Heavy, satiny mouthfeel; long, rich, sweetly resonant finish. Surprisingly delicate in two parts milk, but ultimately a sweet but complex chocolate, toffee- and mint-toned, impresses."
Ken Davids, 95 points on CoffeeReview.com, August 2011
Brewing
This blend is very forgiving, and will produce a tasty shot over a wide range of parameters. These are what we target with this blend:
20g coffee /45ml out
25-27 seconds with 92ºC (198F) water.
Discover the Perfect Cup of Espresso with Our New Arrivals
Indulge in the rich flavors and aromas of our newest addition to our specialty coffee collection. Handpicked and expertly roasted, this coffee is sure to satisfy even the most discerning coffee connoisseurs.
Espresso FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
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We recommend a pump-driven machine that can reach at least 9 bars of pressure. Avoid steam-driven models.
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Start with freshly roasted espresso beans. Grind them to a fine setting. Use 18-20 grams for a double shot and tamp evenly with firm pressure. Set your machine to 195°F-205°F (90°C-96°C). Aim for a 25-30 second extraction time. Taste and adjust the grind, dose, and extraction time as needed.
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Focus on balance. Well-extracted espresso has sweetness, acidity, and bitterness in harmony.
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Medium roasts work well to develop sweetness while retaining origin character. Dark roasts add body.
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Backflush your espresso machine at least weekly. Disassemble and deep clean every few months.
