THE EMBER (Espresso Roast)

A lot of espresso roasts are built to survive milk, not to be tasted. The Ember isn't one of them — washed processing gives it real caramel and toasted-nut sweetness with body behind it.

It comes from smallholder lots near Dhampus, in the shadow of the Annapurna range, grown at altitude that most espresso blends never bother sourcing from. Bourbon, Caturra and Typica together give it a rounder, more layered cup than a single-variety lot usually manages — sweet enough to drink straight, structured enough to cut through milk without going flat.

Pull it straight and it holds up on its own. Add milk and it doesn't disappear.

Espresso — built for a full-bodied, balanced shot, straight or with milk.

1. Dose 18g, distribute evenly, tamp level.
2. Pull to 36g out in 25–30 seconds, water at ~93°C.
3. Adjust grind finer if it runs fast, coarser if it runs slow.

Based on an 18g dose per shot (our espresso recipe above), here's roughly how long the 250g bag lasts:

The Ember's caramel and nutty depth holds up well against richer food:

• Dark chocolate
• Roasted or candied nuts
• Biscotti or shortbread
• Caramel or toffee-based desserts