A medium dark espresso blend made up of Arabica and Robusta beans from Central America, Brazil and India. This is a full bodied espresso with hints of cocoa flavour and a good deal of power. A hint of acidity is provided by Central American arabicas, whilst rich sweetness comes from Brazil.
You need a good blend of well roasted coffee beans which must be then ground very fine. Take 7 grammes and tamp it hard in the group handle of the espresso machine. Brew the coffee with water at 90°c (Just off the boil). The Pressure must be 9 bar and the extraction time between 23 and 28 seconds.
Store in a cool dry place.