Which blend for espresso
The 70/30 Arabica-Robusta in Full City roast is our house espresso: thick crema, cocoa and roasted nut, cuts cleanly through milk. The 80/20 is gentler and keeps more citrus if you pull short black shots. Pure Arabica works too, but expect thinner crema and a brighter, more acidic shot.
A starting recipe
Dose 18g into a double basket, aim for 36g out in 25-30 seconds at 93°C. If the shot runs fast and tastes sour, grind finer. If it chokes and tastes bitter or ashy, grind coarser. Change one variable at a time.
- Ratio: 1:2 coffee to liquid espresso
- Time: 25-30 seconds from first drip
- Rest beans 5-10 days after roast before dialling in
For cafes and offices
We supply 1kg packs and repeat wholesale volumes with consistent roast profiles, plus a custom blend service if you want a specific Arabica-Robusta ratio for your menu. Talk to us before you commit to a season.
Coffees for this
Common questions
- Do I need a Robusta blend for crema?
- Not strictly, but Robusta makes thick, stable crema much easier to get, especially on home machines that do not hold pressure perfectly.
- Should I buy whole beans for espresso?
- Yes, if at all possible. Espresso is the most grind-sensitive method, and pre-ground coffee cannot be adjusted when the shot runs wrong.
- Can I get a custom espresso blend?
- Yes. We roast custom Arabica-Robusta ratios for cafes and hotels from 20kg. Send us your menu and target profile through the contact page.