Espresso blending is both an art and science. Typical espresso blends can have 4 to 7 different coffee components, while single origin espressos are becoming more popular. Regardless, coffee roast profiles used in espresso blending are designed to maximize a specific desirable characteristic in the cup and, unlike other brewing methods, the mouthfeel (emulsification of oils at time of extraction, commonly called crema) characteristic is top of the list.

What is crema? All espresso machines deliver hot water at very high pressure through the ground coffee, causing the oils in the coffee grounds to be extracted and emulsified. You can see a good example of these oils in the photo of our Royale Coffee Co. Espresso Blend below. This emulsification is visible through a frothy, golden-brown layer on the top of each brewed espresso shot- this is crema. These oils are important for mouthfeel, but also increase the intensity of aroma.

Coffees from Brazil, Central America, and Ethiopia make up our lighter Royale Coffee Co. Espresso blend. Roasting styles range from dark to well-done, with the result being a well balanced flavor with bright acidity. This blend has chocolatey, nutty, and sweet notes at the finish.

Shop our Espresso Blend at https://royalecoffeecompany.com/product/espresso/.