The impeccable terroir of this flavour cannot possibly be described in words, so we use math. We deftly separate beans from various origins, roast them individually, wrap them in a blankie, and then blend the result to produce a veritable geyser of caffeine. Not recommended for nervous individuals or for bomb disposal teams.
My goal when creating an espresso blend is to balance intensity and acidity. I like my shot to be on the creamy and caramel side rather than the fruity acidic.