L'arte di fare il caffè

Ingredients:
 7-9g of freshly ground coffee Water at 195-205°F (90-96°C)

Steps:
Preheat your espresso machine.
Tamp the coffee grounds into the portafilter.
Insert the portafilter into the machine.
Brew for 25-30 seconds, extracting about 1 ounce (30ml) of espresso.

Ingredients:
14-18g of freshly ground coffee Water at the same temperature as above

Steps:
Similar to a single espresso, but you're aiming to extract around 2 ounces (60ml) instead.

Ingredients:
Double espresso.
Small amount of steamed milk.

Steps:
Make a double espresso.
Steam a small amount of milk, aiming for little to no foam.
Add milk to the espresso, approximately 1:1 ratio.

Ingredients:
Double espresso
A dollop of milk foam

Steps:
Make a double espresso.
Top with just a dollop of foam from steamed milk.

Ingredients:
Double espresso Hot water

Steps:
Make a double espresso.
Add 4-6 ounces of hot water.

Optional:
Add a splash of any kind of milk if you like.

Ingredients:
Double espresso Steamed milk

Steps:
Make a double espresso.
Steam milk to a silky texture, keeping minimal foam.
Pour steamed milk over the espresso, maintaining a ratio of approximately 1:2 espresso to milk.

Ingredients:
Double espresso
Steamed milk.

Steps:
Make a double espresso.
Steam milk with a bit more foam than a flat white.
Pour steamed milk over espresso, maintaining a ratio of about 1:3 espresso to milk.

Ingredients:
Double espresso Steamed milk and foam Cocoa powder

Steps:
Make a double espresso.
Steam milk to create a foam layer.
Pour equal parts espresso, steamed milk, and foam into a cup.
Spread cocoa powder on top. Job done!

Ingredients:
Double espresso Cocoa powder or chocolate syrup.
Steamed milk.

Steps:
Make a double espresso.
Add 1-2 tablespoons of cocoa powder or chocolate syrup.
Add steamed milk.
Stir well to combine.

Ingredients:
Single or double espresso.
A scoop of vanilla ice cream (or flavor of your choice)

Steps:
Place a scoop of ice cream in a serving glass or cup.
Prepare a single or double espresso.
Immediately pour the hot espresso over the ice cream.

Optional:
You can also add a splash of a liqueur like Amaretto or Frangelico for an added layer of flavor.

Once roasted, coffee begins to lose its flavor the longer it’s exposed to air and moisture. We recommend that you store it in an airtight container in a cool, dark place and grind it just before brewing. Coffee in an unopened FlavorLock bag will stay fresh for several months.

Drip makers perform best with a grind specifically for a flat bottom or cone type filter. Espresso machines are grind-sensitive and require a very fine grind, 30-35 seconds in a blade grinder. Slow and fast shots are often caused by a grind that is too fine or too coarse, or tamping coffee too hard or not firmly enough.

Most people think Espresso Roast has the most caffeine, but brewed coffee is proven to have more. A single 2 oz. Double Espresso shot has about 80 milligrams of caffeine. Whereas an average 12 oz. brewed coffee has about 120 milligrams of caffeine. And our Blast Off Strong Roast formula provides over 1.5x more caffeine than other coffee.

Arabica Beans have a wide range in taste and smell. They are a more delicate bean produced in the tropical regions at a high elevation. They are more expensive due to the hands-on production process. Robusta Beans have a neutral to harsh taste and an oatmeal-like texture. They grow in low elevations, are heartier for rough handling, and yield higher pounds per acre.