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Short, strong and black: The perfect espresso balances the sweet and the bitter.
Home espresso machines (and to a lesser extent, stovetops) work by forcing pressurised water through the coffee. Grinding to a fine powder and tamping the grounds down slows the water's passage through the grounds and ensures that the best balance of flavour is extracted – too slow and the coffee can taste bitter, too fast and the brew can be thin and watery. Practice makes perfect!
While many coffees from our collection can be espresso brewed, some are more suited to this method than others and for home use we have chosen our decadent Revelation Blend, currently enjoyed in a number of cafès and restaurants around the UK. Immediately after roasting, and just before being sealed in our foil bags, the coffee is ground to a fine powder, just perfect for extracting all the oils and flavours for a rich, balanced espresso.
Getting the perfect espresso from your machine can take some practice – and for the best results a home grinder and beans are the best option – but with our ready ground coffee and a little practice, a cafè quality coffee should be entirely possible. For extra tips and advice, please see our espresso or stovetop brewing guide page here.
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