Why is espresso either really, really good…
…or really, really bad?
The key components of espresso are sweetness, smoothness, consistency and balance. The intrinsic qualities are aroma, taste and aftertaste. A well-constructed espresso will “launch” itself over the taste buds, exhibiting a tanginess and creaminess with a dark chocolate-like finish.
The “theories” of espresso roasting and blending are diverse. A roaster who may blend a certain origin could be at odds with another roaster who does something completely different. Such is the nature of the Specialty Coffee business.
Since 1993, Cravens has cut across the grain, choosing to avoid the traditional espresso ingredients (they are woody and rubbery to us) instead working with exemplary stand-alone origins and blending for a balance of sweetness and body, with variations in degrees of roast.
The espresso extraction process is the best, as well as potentially the worst, in coffee brewing. Because of the intensity of the process, the oils within the coffee are emulsified. The roasting of coffee for espresso has to be gentle. The objective is to tease out the best flavor components, not blast them. Subsequently, any flaws are exposed in a dramatic fashion (the really, really bad part). While, if the details are adhered to – fresh crop green (pre-roasted) coffee, careful roasting and intelligent blending, you have, what is known as, the nectar of the gods…which is the really, really good part.
Examples of our best known espresso blends:
Spokane Express – the original Costa Rica Monte Crisol based, lighter roast degree
Big Sky – Guatemala Finca Vista Hermosa based blend, medium degree of roast
Moon Bean – darker roasted, Sumatra Mandheling IKA as one of the ingredients