Once I found a good ratio with the right temp I found I could get a good balanced espresso but one that seemed a tlittle bland and flat tasting it was lacking in flavour and tasted very dusty, it was certainly better used when making a milk based coffees.
I will note that this is not classically Italian as the the roast is not the common dark roast style roast you get in Italia, so its not the best for Italian style espresso but for milk coffees it is very nice. I'm not sure what % of Arabica to Robusta was used for this but I would guess the Robusta was about 10 to 15% as the crema was not that high compared to other Italian espresso blends I have used.
First off ....i must say that I'm a complete novice when it comes to "third wave " coffee .I bought a Sage Barista Express Impress a few weeks ago ...had a little bit of coffee knowledge but not a lot so the YouTube vids with Kev has been so helpful and my first bag of Coffee Works right from the glorious chocolaty aroma when opening to the pleasure of sipping the lovely espresso !
Thank you Kev........here's to more bags of joy 😊
I was struggling to dial in my sage barista pro. I'd gone through 2 bags of beans from another roaster. I had been watching Kev's videos of the same machine and thought I'd get some of his beans. They were a bit more expensive but have been so much easier to dial in and have produced some tasty espresso. Next will be to try some of the other beans.
Great flavour, perfect entry coffee!
My first purchase, very helpful. Great coffee & will continue to order.