High Road - Espresso Blend

High Road is built around complementary structure and solubility. The blend combines 40% washed Colombian from Jairo Arcila with 60% natural Brazil from Araponga.
The Colombian contributing higher acidity, clarity, and brightness, while the Brazil provides increased body, lower perceived acidity, and a broader spectrum of sugars from natural processing.

This is our darkest roast and is developed slightly further to increase caramelisation and solubility, targeting a profile that performs reliably under espresso extraction and through milk. Development time is extended just enough to reduce sharpness from the Colombian component while enhancing the Brazil’s chocolate and sugar-browning compounds, without pushing into excessive roast character or surface oil expression.

The goal is a stable, forgiving espresso: high extraction potential, strong tactile presence, and a balanced flavour profile that integrates cleanly with milk while retaining definition as a standalone shot

Espresso Recipe
Dose: 20 g
Yield: 40–44 g
Time: 26–30 seconds
Temperature: 93–94 °C

This recipe is set to balance sweetness and structure while keeping the acidity present but controlled. The slightly broader ratio (1:2 to 1:2.2) allows for fuller extraction, bringing out caramelised sugars and soft chocolate without muting the coffee’s natural vibrancy.

Shots should flow evenly with a steady, syrupy stream- not too fast, not overly restricted- finishing with a clean, lightly lifted acidity and a rounded body.

For milk drinks:
Run a slightly longer yield - 20 g in → 42–46 g out - to increase solubility and sweetness. This helps the espresso integrate more seamlessly with milk, giving a fuller, more cohesive cup without losing definition.

Dial-in tip:
If the shot tastes sharp or underdeveloped, extend the yield slightly or allow a touch more time. If it feels flat or heavy, shorten the ratio or grind finer to restore clarity and structure