Espress-roasts

WATER

Because espresso is highly concentrated, water quality has a significant impact on sweetness, texture and balance. We recommend filtered or soft mineral water below 150 ppm TDS to support clarity without overpowering the coffee’s natural character.

RESTING

We roast Companion on a Loring for sweetness, balance and structure. For the most settled and expressive cup, we recommend resting the coffee for approximately three to four weeks from the roast date before brewing.

OUR ESPRESSO APPROACH

Start with 18g of coffee in and 36–40g out, using water at approximately 92–94°C. Aim for an extraction time of around 26–30 seconds.

For milk-based drinks, begin with a shorter yield of 34–36g to create greater concentration, sweetness and body. Recipes are starting points rather than fixed rules, so adjust the grind first to achieve a balanced and even extraction.