Espresso Blend 101™

This bold dark roast is the backbone of our espresso bar. Inspired by traditional northern Italian espresso, it shines in milk-based drinks like lattes and cappuccinos while delivering excellent results in a French press, Aeropress, or drip brewer.

Expect rich, sweet aromatics of brown butter, baker’s chocolate, and toasted bread. The cup is full-bodied and complex, with deep notes of wood smoke, dark chocolate, rye bread, and warm spices.

Class is now in session.

Roast Level: 6 (Dark)

Choosing the Right Grind for Your Coffee: A Guide to Our Pre-Ground Options

At our coffee shop (or roastery/e-commerce site), we believe the perfect cup starts with understanding how grind size affects extraction. Grind size determines how quickly hot water pulls flavors, oils, and compounds from the beans. Too fine, and you risk over-extraction and bitterness; too coarse, and the brew can taste weak or sour.

We offer Whole Bean as our top recommendation, plus several pre-ground options tailored to popular brewing methods. Here’s everything you need to know about each.

Whole Bean (Recommended)

Freshly grinding your own beans right before brewing is the gold standard. Whole beans stay fresher longer, preserving volatile aromas and oils that begin to fade once ground. A good burr grinder lets you dial in the exact size for your method, ensuring maximum flavor and consistency.

Best for: Any brewing method — you control the grind. Why we recommend it: Superior taste and aroma. Invest in a quality grinder if you brew frequently. Store beans in an airtight container away from light, heat, and moisture.

Paper Filter / AeroPress Grind (Medium to Medium-Fine)

This grind is versatile and ideal for paper-filter methods like drip coffee makers, pour-over (e.g., V60 or Kalita), and the AeroPress. It resembles table salt or granulated sugar — fine enough for good extraction but not so fine that it clogs paper filters.

• Paper filters produce a clean, bright cup by trapping oils and fine particles, reducing bitterness and sediment.
• AeroPress shines here (often medium-fine); it’s forgiving and versatile for short or longer brews.

Texture: Like fine sand or table salt. Brew tips: Use 92–96°C (198–205°F) water; adjust slightly finer for stronger brews or coarser if flow is too slow.

Metal / Nylon Grind (Medium-Coarse)

Metal or nylon (cloth/reusable) filters allow more oils and some finer particles through, resulting in a fuller body and richer mouthfeel compared to paper. This grind is a bit coarser than paper-filter options — think rough sand or sea salt — to prevent clogging while optimizing extraction.

Best for: Reusable metal filters in drip brewers, AeroPress metal discs, or cloth filters. Flavor profile: More robust and textured, with natural oils contributing to a heavier body (similar to French press but often cleaner). Tip: Start with a medium setting and go slightly coarser than you would for paper filters. Experiment — metal filters often benefit from a touch more agitation or longer contact time.

French Press Grind (Coarse)

French Press is an immersion method, so the grounds steep fully in hot water before plunging. A coarse grind (like sea salt or coarse breadcrumbs) prevents over-extraction during the 4-minute steep and keeps sediment manageable with the metal mesh filter.

Texture: Distinct particles, roughly 800–1,000+ microns. Brew tips: 4–5 minutes steep time; coarser if muddy, finer (slightly) if weak. The result is a bold, full-bodied cup with some natural oils and body.

Turkish Method (Fine Powder / Extra-Fine)

Turkish coffee demands the finest grind possible — almost like flour or powdered sugar (under 200 microns, often 40–220). The grounds stay in the cup, so this ultra-fine powder allows rapid, complete extraction in a brief simmer.

Best for: Cezve/ibrik (Turkish pot) on the stovetop. Flavor profile: Intense, thick, and aromatic with a characteristic sediment layer at the bottom. Tip: Simmer gently; don’t boil hard. This method highlights spice and sweetness in darker roasts or specific origins.

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