Are you wondering what “boomer espresso” is?
Jan and Vendulka Zábojníkovi from the Brno café Take5 would tell you it’s a coffee that works perfectly with a classic espresso recipe: 18 g in, 36 g out.
And that’s exactly what Sunday Espresso is.
We roast it precisely so you get rich, espresso-like body along with a very pleasant and vibrant juiciness.
Flavor profile:
Candied gooseberry, amaretto, chocolate, and marzipan.
Composition:
50% Kenya, SL28 and SL34, washed process, Kirinyaga
50% Colombia, Caturra, washed process, Huitaca project
Best for:
Espresso and milk-based drinks.
Barista recommendation:
Set your machine to 6 bars of pressure and 93°C. Use 18 g of coffee and extract 36 g of espresso in 30 seconds. Adjust the yield to your preference.
Always use filtered or bottled water with alkalinity in the range of 60–80 ppm.
Good to know:
For espresso, always use beans at least 10 days after the roast date. After opening, let the bag breathe for at least 24 hours before brewing. This helps prevent unwanted bitterness in the cup.
Package contents:
Roasted whole bean Arabica coffee in your selected size.
