Espresso

Around the late 19th century, the first espresso machines were being invented, utilising steam from boilers to create coffee faster than ever before, but it was not until Gaggia’s first machines that people were able to surpass the 2 bar pressure threshold, using levers to generate pressure with which water could be forced through finer coffee grounds, creating a denser, thicker, and stronger beverage than ever before, but the result would still be unrecognisable as what we now call espresso. It wasn’t until decades later that motorised pumps began to be used, culminating in the 1961 Faema Espresso machine, which set the benchmark of modern espresso for years to come, resulting in the machines we know and love today. Not only have the technologies developed, but so have our techniques.

This recipe is our go-to recipe for most of our blends, it is designed to retain the body and strength of classic espresso, and work great black or with milk. We use a La Marzocco Linea Classic at our roastery with 18g VST baskets, but any model can work for this recipe.Around the late 19th century, the first espresso machines were being invented, utilising steam from boilers to create coffee faster than ever before, but it was not until Gaggia’s first machines that people were able to surpass the 2 bar pressure threshold, using levers to generate pressure with which water could be forced through finer coffee grounds, creating a denser, thicker, and stronger beverage than ever before, but the result would still be unrecognisable as what we now call espresso. It wasn’t until decades later that motorised pumps began to be used, culminating in the 1961 Faema Espresso machine, which set the benchmark of modern espresso for years to come, resulting in the machines we know and love today. Not only have the technologies developed, but so have our techniques.

This recipe is our go-to recipe for most of our blends, it is designed to retain the body and strength of classic espresso, and work great black or with milk. We use a La Marzocco Linea Classic at our roastery with 18g VST baskets, but any model can work for this recipe.