Following numerous requests we are now selling our blend of espresso beans. The beans are roasted here in Ross-on-Wye. The blend is very much a seasonal affair, although there are some coffees that we try and keep for longer than just the breeze of a trend.
At the moment we are using:
20% 2016 Brazilian Santa Jucy (Mogiana)
20% 2016 Brazilian Santa Clara (Minas Gerais)
40% 2015/2016 Guatemalan Coban Santa Sofia.
The sweet clean acidity and fruit sugars of the Santa Sofia work really well with the Jucy and Santa Clara, which we have added for more sweetness.
Finally, our natural element of the moment is (20%) Ethiopian Guji Ambela. The blend elements are a-changing . Thank goodness for new crop deliveries! fresh additions to the blend make it both a challenge and a delight ..with ridiculously good naturals (where we can) and top estate coffees too.
In summary the calibre of our coffee blend seriously takes some beating.
We have been working with 16-18g of coffee into 45-50g of liquid makes for great shots of espresso and a complex existence in milk too. If you are brewing this really fresh and just don’t have the time to wait for the coffee to open up, by pulling 17-18g into 35g of liquid. you cancel out the negatives of a fresh long shot, but if you can wait, you can use less coffee and have better espresso.
Our current brewing temperature is in the region of 92-93 degrees and extraction is good from 23-36 seconds depending very much on the quality and condition of your machine and grinder.