An Espresso blend made up of Arabica and Robusta beans from Central and South America, Africa and India. This is a medium bodied espresso with rich toffee sweetness and hints of cocoa. Some low soft fruity acidity is maintained to make for a balanced yet gutsy espresso blend.
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.