espresso Guide
tips:
Consider water temperature, bars of pressure, and water quality.
WATER TEMP: Brew our World Tour and Decaf World Tour espresso at 201°F and Pompadour and Single Origin Espresso at 199°F.
PRESSURE: We recommend 9 bars of pressure.
WATER QUALITY: Filtered
Restock on your favorite or try something new:
This blend is designed to create a complex balance of coffees from the world's four largest coffee producing regions. Originally designed to be pulled as espresso, this blend holds up well to some milk, as when used in a latte. That having been said, this coffee has become a crowd-pleasing favorite and is also enjoyed by many who brew it by all other brew methods.
AROMA: vanilla, honey, cinnamon
FLAVOR: chocolate, hazelnut, winey fruit
BODY: rich (typical of dry-processed coffees)
FINISH: spice, lingering cacao
REGION: brazilian ‘sete marias', ethiopian 'kayon mountain', mexican ‘ki-saya’, and balinese ‘kintamani’
PROCESS: natural, washed, wet-hulled
CERTIFICATION: organic
This is a refined blend of washed coffees from Africa and Latin America. Pompadour is best appreciated black or with just a touch of milk, and is fantastic as straight espresso, in a cappuccino, prepared as drip coffee, or by any other method you might choose.
AROMA: maple, honeysuckle
FLAVOR: sugar browning, raspberry
BODY: soft, silky
FINISH: orange zest, macadamia
REGION: ethiopian 'kayon mountain', mexican ‘ki-saya’, and colombian ‘tolima’
PROCESS: washed, then sun-dried
CERTIFICATION: organic