Espresso and espresso blends Espresso must be a blend

Most of the espresso consumed in the world today is made from a mixture of raw coffee. The reason for presenting blended coffee only as espresso is that the strong, concentrated nature of the espresso brewing method exaggerates the characteristics of individual coffees. so that only a mixture of various coffees can provide the necessary balance between syrup-like thickness and complex but low-key aromas.

Over the years, however, many of us have felt that the premise of the only mixing of espresso has been exaggerated, if not completely wrong, and that the best boutique coffee from a single origin, purchased and roasted with tact and wisdom, can produce first-class espresso.

In addition, a slight imbalance may be part of their charm, because espresso drinkers are as diverse and sensual adventurous as lovers of coffee and other drinks. The wonderful single-origin Indian wash Robsta from Paradise Roasters (94) brings us excellent body, taste and depth, with an amazing floral luster. A warm red cherry of Ethiopian Yega Sherfield from Qianjie Coffee is light-bodied by comparison, but with exciting aromas, including the quiet and dazzling display of lemons, flowers and chocolate. with warm Shirley from Honduras, it is more balanced and different.