Kuma Espresso

One of the common misconceptions of espresso is that it is a constant. My "x" brand of espresso tastes this way or my "y" brand of espresso is best pulled at this temperature. The fact of the matter is that espresso is comprised of changing ingredients. Green coffee is seasonal and ever changing. Most roasters aim for a flavor profile when blending for espresso in order to have their coffee taste similar to what their patrons are used to. One major Seattle roaster last week told me that they've changed their espresso blend 4 times in the last 4 months and that the components that comprised it changed drastically. An Ethiopian Sidamo had been replaced by a Nicaraguan coffee.

Kuma Coffee is also constantly reformulating our espresso. Standing still in the world of coffee is boring. I would even go beyond that and say that standing still in business, especially this business means that your heart isn't in it. I am trying out new espresso blends. The blend that is just starting to make its way around town is a 50% Brazil, 25% El Salvador, 25% Guatemala blend. But blink and we might be onto something new. Give our new espresso a try and give me feedback if you get the chance.