This coffee is a result of philosophical awakening.
With experience, I have forgotten the notion of “Beginner’s Mind” where all ideas are considered. In my experience, I “knew” that a familiar darker roast would be terrible, bitter and thin with ugly light crema coming from an espresso machine but I tried it anyway. The shot of espresso was AMAZING. Impossible I thought.
What I expected was completely wrong.
It’s a reminder to always have a beginner’s mind. Tuned with a small amount of a natural process coffee for structure, this 90% dark roast espresso is exactly the right thing for wintertime. We expect to run this year-round though as it’s just a nice cup.
The best way to describe it is as being absent of the brighter more fruity notes found in Pacific NW style espressos like our Provisions Espresso and, to a lesser extent, our Classic Espresso. Just deep chocolate notes when served straight or as an Italiaino/Americano. It gets even smoother and creamier with milk. We run oatmilk in our testing lab. I’ve wrecked a few shots and, for research purposes, tasted them anyway. The verdict is that this is a fault tolerant espresso that can run long and still be quite nice. I do not advise a shot that runs less than 22 seconds for a traditional 44ML ristretto pour. Put more broadly, slow is a go, too fast is a pass.
Our preferred espresso extraction ratio is 2:1
Winter espresso FLAVOR NOTES:
AS ESPRESSO: Fudge, Pecan Baking Chocolate
AS AN OATMILK LATTE: Milk Chocolate Almonds
This coffee is a result of philosophical awakening.
With experience, I have forgotten the notion of “Beginner’s Mind” where all ideas are considered. In my experience, I “knew” that a familiar darker roast would be terrible, bitter and thin with ugly light crema coming from an espresso machine but I tried it anyway. The shot of espresso was AMAZING. Impossible I thought.
What I expected was completely wrong.
It’s a reminder to always have a beginner’s mind. Tuned with a small amount of a natural process coffee for structure, this 90% dark roast espresso is exactly the right thing for wintertime. We expect to run this year-round though as it’s just a nice cup.
The best way to describe it is as being absent of the brighter more fruity notes found in Pacific NW style espressos like our Provisions Espresso and, to a lesser extent, our Classic Espresso. Just deep chocolate notes when served straight or as an Italiaino/Americano. It gets even smoother and creamier with milk. We run oatmilk in our testing lab. I’ve wrecked a few shots and, for research purposes, tasted them anyway. The verdict is that this is a fault tolerant espresso that can run long and still be quite nice. I do not advise a shot that runs less than 22 seconds for a traditional 44ML ristretto pour. Put more broadly, slow is a go, too fast is a pass.
Our preferred espresso extraction ratio is 2:1
Winter espresso FLAVOR NOTES:
AS ESPRESSO: Fudge, Pecan Baking Chocolate
AS AN OATMILK LATTE: Milk Chocolate Almonds
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