Espresso Machine
Grinder
whole beans/finely ground coffee
Scale
Timer

Espresso means a few different things to different people, regions and countries these days, but Espresso to us means Freshly roasted coffee with a controlled extraction and balanced flavours. Originating in 1905 in Milan, Luigi Berzzera revolutionised coffee brewing by creating a device that used steam pressure to extract espresso. Although the Espresso has changed much since then, the basics of espresso extraction remains the same. 

To correctly dose the coffee, always start with a clean portafilter. 

Your tamp should be applied in a short, controlled burst. Make sure your elbow is at a 90 degree angle, so you come down with a straight tamp. You tamp should be inline with your basket. 

Carefully place the portafilter into the machine and press the button. An espresso should run for 25-30 seconds and have a yield of around 40g. 

Milk — make sure to use fresh cold milk. Aim to heat the milk between 60 - 70 degrees Celsius.

Place the steam wand in a slight angle just below the milk surface. Turn on the steam wand at full power and place your hand on the base of the jug to sense the temperature. Gently introduce air by lowering the jug slowly. You should hear a hissing ‘paper tearing’ sound. This is called stretching. Stay there for between 3-5 seconds.

When 60 - 70 degrees is reached, turn off the steam wand and immediately wipe and purge the steam wand.

Espresso means a few different things to different people, regions and countries these days, but Espresso to us means freshly roasted coffee with a controlled extraction and balanced flavours.

- Fill Your Stockings - Santa has a list, and he's checking it twice. Have you been Naughty or Nice?

Santa has a list, and he's checking it twice. Have you been Naughty or Nice?

G’day mate! It’s LOT61’s roasting crew here.
Our third creation, the Nosegrind, is for those die-hard coffee geeks, the misfits, explorers and adventure seekers. Originally created by us, young adults, who grew up in an eighties and nineties skater state. Mister T. Hawk would be proud.
Two natural components showcase the sweet, vibrant fruits served black and, when served with milk, delivers strawberry chocolate milk notes. Can be used as a funky espresso or a full bodied filter coffee.
Love it or hate it but never boring.
Get in ya.

Nosegrind

Account Manager Danielle giving you a lil' guide of the Zimzala. 
Like a bit of a zing in your Espresso? Zimzala's base of a Brazil gives it a touch of hazelnut and body, but then Peru comes in singing of stone fruit and elevates this coffee into a clean and crisp cup.
Perhaps more of an industry style coffee, this truly is an afternoon sipper...

Zimzala

Hi, it’s Ray here reporting from the roastery.  
Although numbered a 3, the ‘Bombora’ was actually our very first blend – and oh my, a lot happened since. No one within our company quite remembers it’s date of creation, but let’s just say it got forged in fire and a spinning roaster drum almost a decade ago.
Used in many cafes nationwide and beyond for that morning workhorse coffee.
The Guatemala component, grown at high altitude on volcanic soil, powers through the milk and delivers a sweet chocolate syrupy espresso with a long lasting after taste.
The verdict: your morning hit.

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Fill Your Stockings

Espresso

Espresso Method – Show me How

Brew Time:

25-30 Sec

Water:

40g yield at 90C (197F)

Coffee:

18g finely ground coffee

Let's get started

Ready to brew

Nosegrind

Zimzala

Bombora

Stay in touch

Born in Sydney.

Raised in Brooklyn.

Roasting in Amsterdam.