CHOCOLATE - RAW SUGAR - MALT
Enjoy a smooth, balanced profile with delicious notes of Chocolate, Raw Sugar and Malt. Each sip delivers a harmonious blend of sweetness and depth, with a creamy body and a lingering, satisfying finish.
Expertly roasted in Sydney, Australia, Unity Blend is your go-to choice for a reliable, flavourful brew—whether you’re just starting your coffee journey or perfecting your home barista skills. Experience the best of Colombian coffee, united in every cup.
Perfect espresso
RECIPE
Dose: 18-20 g of coffee
Yield: 36–40 g liquid espresso
Time: 25–28 seconds
Pressure: ~9 bars
Temp: ~93 °C / 200 °F
EXTRACTION GUIDELINES
- Brew ratio: 1:2 (coffee in : espresso out)
Example: 18 g coffee → 36 g espresso liquid in the cup. - Time: 25–28 seconds.
- Flow: Should resemble warm honey dripping smoothly.
EVALUATE THE SHOT
- Crema: golden‑brown, thick, and even.
- Taste: balanced — no harsh sourness (under‑extracted) or bitterness (over‑extracted).
FOR BEST RESULTS, USE COFFEE 14 DAYS AFTER ROASTING DATE
Brewing method
Espresso machine01. Pre‑heat Your Espresso Machine
-Turn on the machine and let it warm up (at least 10–15 minutes).-Run a blank shot (without coffee) to heat the grouphead and portafilter.
02. Weigh and Grind Coffee
-Dose: 18–20 g of freshly ground coffee (for a standard double shot).-Grind size: fine, similar to table salt.-Use a burr grinder — consistency is critical.
03. Distribute Grounds Evenly
-Add coffee to the portafilter basket.-Tap lightly or use a distributor tool to level the coffee bed, avoiding air pockets.
04. Tamp with Consistent Pressure
-Use a flat‑bottom tamper.-Apply firm, even pressure (approx. 30 lbs / 14 kg).-Ensure the puck surface is level for even water flow.
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