Espresso is the ultimate expression of coffee's utility, versatility, and tactility. It needs to propose an enjoyable experience drunk black and paired with milk. Therefore, espresso should have prominent sweetness, low acidity, and viscous texture.
To achieve these qualities with the Assembly House Espresso, we source coffees that naturally exhibit these characteristics. And then we roast them in ways that ensure they are fully optimised for this brew method.
This season’s Assembly House Espresso is a mix of coffees from producers in the Risaralda and Caldas regions of Colombia. In the cup you’ll find deeply rich fruit flavours, plenty of sweetness and weighty body. What more do you want from an espresso?
Recommended brewing
Best
Espresso with
Great Filter
Very good Pour Over
Grind settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
While the scope of the adjustments you can make this recipe will depend on your brewing machine, a rule-of-thumb for brewing our coffees as espresso is the 1:2 ratio.
Tip: Try increasing the ratio for light roast coffees.
How to make coffee taste better - coffee-making guide book
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
For the Assembly House Epresso, over multi-year partnerships, wework with a small group of producers to rotate the coffee seasonally, so that:
- We celebrate the diversity in flavour of coffee, giving you the opportunity to experience multiple coffees
- We’re constantly refining the formula for the perfect espresso with data from the previous year’s harvest
- We return value to origin consistently, fairly and through innovative mechanisms.
While the coffee changes, the flavour profile remains similar through each iteration. It always has the qualities we all love in a classic espresso, with a touch more acidity to please the palate.
