Bean's Espresso Blend: Medium Roast Espresso Blend (ONLINE ORDER ONLY)

For our specialty home espresso lovers, this medium roast espresso is for you! This blend has a ton of body when consumed as straight espresso, but our philosophy is that the espresso should meld into the milk in any latte, flat white, or cortado- and we deliver with this blend of Guatemala and Papua New Guinea!Â

(PS: If you're a cafe, and looking for a new espresso blend, contact us! We want the coffee you serve to feed cats in your community!)

Bean is the essence of work hard, play hard, sleep hard! She was adopted after jumping straight into her (now) family's car. Intended to be an outdoor kitty, she quickly wormed her way into the house and into her daddy's heart. And yes, she's a daddy's girl!

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Espresso FAQs:

What's the difference between espresso and regular coffee?
Espresso is a coffee beverage made from a specific brewing method. Technically all of our coffees can be made into delightful espressos - and many cafes all over the country do just that.Â

What's an espresso blend?
To us, an espresso blend is a blend of beans that we feel tastes best as espresso, and has a wide 'success' window when extracting espresso. This means that you can use our espresso blends to pull great shots even if you don't have tens of thousands of dollars of espresso equipment.

I have an espresso machine, how do I get best results with your espresso?
For our medium espresso (Bean's), we generally recommend shooting for a 2.5-3:1 ratio. This means if you make your puck 18g of coffee, you should shoot for between 45 and 54g of espresso in the cup. Tamp your puck using roughly 35 lbs of pressure, make sure the puck is not on a slant after tamping. Ideally the extraction should last between 25 and 35 seconds; if the pull takes too long, grind coarser, if it is too short, grind finer.Â

I ordered espresso ground coffee, and there isn't adequate crema- what's wrong with my coffee?
Nothing is wrong! For all coffee, we think you'll get the best results by ordering whole bean. However, for espresso, this is nearly required. Due to the fineness of the espresso grind, and the aggressive pressure and heat of the extraction, espresso is especially sensitive to being pre-ground.Â