Wrenfield Roasting Co. Copper Kettle Espresso Blend

Copper Kettle is built for the machine on your counter: Brazil for sweetness and crema-friendly body, Colombia for caramel structure, and a small measure of Ethiopian coffee that lifts the finish with dried-fruit brightness. We roast it medium-dark — developed enough to extract easily and cut through milk, but short of the burnt edge that hides in many espresso blends. Start around 1:2 — 18 g in, 36 g out — in 25 to 30 seconds, and adjust grind to hit that window. Espresso needs rested beans: give it five to ten days off roast so trapped carbon dioxide doesn't make shots gush and taste sour. It also makes an excellent moka pot brew. Roast date on the bag, as always.