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Espresso
Espresso beans are coffee selected to perform under pressure. Our beans are omniroast, so every single origin works as espresso — from classic chocolate-and-caramel shots to bright, fruit-forward modern espresso.
We do not roast a separate "espresso roast." Every coffee we make is omniroast — developed to taste great as filter and as espresso — so you choose your shot by flavor, not by a dark-roast label. For a classic, full-bodied espresso with rich crema, reach for our chocolate and nutty lots: BRAZILLIANCE (Brazil), SUMATRABYTE (Sumatra), or ColomBias (Colombia). For a modern, fruit-forward shot, pull one of our brighter single origins. Freshness matters more for espresso than any other method, which is why we roast to order and print the roast date on every bag.
Best forHome espresso machines and the moka potMilk drinks — lattes, cappuccinos, and flat whitesAeroPress and other pressure brewersAnyone who wants a sweet, balanced shot with real crema
- Omniroast — no separate espresso roast needed; pick your shot by flavor
- Roasted to order so beans hit their espresso sweet spot fresh
- Full traceability — farm, variety, and process on every bag
- Whole bean or espresso grind, your choice
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How to Choose Coffee Beans for Espresso
Pick by flavor first. Chocolate and nutty coffees (Brazil, Sumatra, washed Colombia) give the familiar sweet, syrupy shot that also cuts through milk beautifully — the safest choice for lattes and cappuccinos. Fruity, brighter coffees make a livelier, more acidic espresso that many specialty drinkers love straight; they can taste sharp in milk, so try them as a straight shot first.
Mind the freshness window. Espresso is unforgiving of stale beans, but it also needs a few days to de-gas after roasting. Aim to pull espresso roughly 7-21 days after the roast date — long enough to settle, fresh enough to taste sweet. Every bag carries its roast date so you can time it.
Dial in your shot. A 1:2 ratio (18g in, 36g out) in 25-30 seconds at around 93 degrees Celsius is a reliable starting point. Grind finer to slow the shot and add body, coarser to speed it up and brighten it. Adjust one variable at a time.
About Espresso Coffee
We do not roast a separate "espresso roast." Every coffee we make is omniroast — developed to taste great as filter and as espresso — so you choose your shot by flavor, not by a dark-roast label. For a classic, full-bodied espresso with rich crema, reach for our chocolate and nutty lots: BRAZILLIANCE (Brazil), SUMATRABYTE (Sumatra), or ColomBias (Colombia). For a modern, fruit-forward shot, pull one of our brighter single origins. Freshness matters more for espresso than any other method, which is why we roast to order and print the roast date on every bag.
Frequently Asked Questions
What coffee beans are best for espresso?
For a classic, full-bodied shot, choose chocolate and nutty coffees like BRAZILLIANCE (Brazil), SUMATRABYTE (Sumatra), or ColomBias (Colombia) — they pull sweet with rich crema and work well in milk. For a brighter, fruit-forward espresso, use one of our lighter single origins. Because our beans are omniroast, any of them can be pulled as espresso; the tasting notes on the bag tell you what to expect.