We have developed a blend particularly suited to espresso machines, a dark rich roast with plenty of body giving a fabulous crema. The blend contains Ethiopian Djimmah 5, Brazilian Santos and a high grade Vietnamese Robusta. For the perfect espresso the grind is vitally important…too coarse and the coffee will be thin and under-extracted so you must use an espresso grind in an espresso maker, whether automatic or stove-top.
A rich golden crema should always top an espresso – the crema shows that all the essential oils have been extracted from the coffee. If ground correctly this coffee can also be used in cafetieres and percolators for a strong earthy tasting coffee.