Espresso

Espresso is brewed under pressure, producing a concentrated cup in which sweetness, acidity and body are particularly noticeable. Darker roasting often gives deeper, more roast-led flavours, while lighter roasting can bring fruit and acidity to the foreground. Our approach is to keep the coffee's origin character recognisable, whether you prefer a classic, full-bodied espresso or a brighter Nordic-style cup.

For espresso served black, start with the flavours you enjoy. Amokka Crema is a medium-roasted blend with balanced sweetness, fruit and floral notes that works well with or without milk. If you usually make cappuccino or flat white, Portofino is a darker-roasted blend with a fuller, bolder profile suited to milk drinks. Both also work as straight espresso.

The coffee is only part of the result. Grind size, dose, beverage yield and extraction time all affect the balance of sweetness, acidity and bitterness. Start with a consistent recipe, taste the result and change one variable at a time. Roast level is a useful starting point, not a fixed rule for how espresso should taste.

This collection includes blends and single origins selected for espresso, but other coffees can work with the right recipe. For more on roast levels, flavour preferences and brewing methods, see our guide to choosing coffee beans.