Espresso is unforgiving. A small change in beans, grind or dose shows up in the cup. That is also why choosing the right coffee matters more here than for almost any other brewing method. This guide covers what to look for, and how to avoid the common mistakes.
1. Start with freshness
Roasted coffee changes quickly. For espresso, the best window is generally a few days after roasting (when the beans have released most of their gases) to roughly a month. Very fresh beans can produce uneven shots, and old beans taste flat.
Look for a roast date, not just a best-before date. Buy whole beans and grind just before brewing.
2. Single origin or blend?
Blends are built for consistency. Single origins show the character of one place and one harvest, and they are a good way to learn what you enjoy. Specialty-grade single origins reward careful brewing with clarity and sweetness you will not find in generic coffee.
3. Choose a roast that suits your taste
- Medium roast is the most forgiving starting point for espresso. It tends to balance sweetness, acidity and body.
- Light roast brings fruit and floral notes forward, but is harder to extract. It usually needs a finer grind and a bit more care.
If you are new to espresso, begin with a medium roast and adjust from there.
4. Match the origin to the cup you want
Different origins naturally lean toward different flavours:
- Notr 001 Colombia Huila: sweet and balanced, with milk chocolate, panela and almond. A good fit for espresso and milk-based drinks.
- Notr 002 Kenya AA Plus: bright and expressive, with citrus, stone fruit and a vivid acidity.
- Notr 003 El Salvador Cuzcachapa: sweet and fruity, with raisin, molasses and pomegranate.
- Notr 004 Ethiopia Yirgacheffe: floral and fruit-forward, with blueberry and citrus.
5. Get the basics of the shot right
A simple starting recipe many home baristas use:
- Dose: 18 g of ground coffee
- Yield: about 36 g of espresso (a 1:2 ratio)
- Time: roughly 25 to 30 seconds
Treat this as a starting point. If the shot tastes sour and thin, grind finer. If it tastes bitter and harsh, grind coarser.
6. Dial in one change at a time
Change only the grind first. Taste the result, then adjust again. Changing several variables at once makes it impossible to know what helped. Keep a short note of your dose, yield, time and taste for each coffee.
7. Water and equipment matter too
Clean, filtered water and a quality burr grinder often improve espresso more than any other upgrade. A consistent grind is the foundation of a consistent shot.
Specialty coffees from Notr, roasted in Toronto
Every Notr coffee is single-origin, 100% Arabica, roasted and packed in Toronto, and suitable for espresso, pour over, filter, AeroPress and French press. Explore the full Specialty Coffee Beans collection to find your next cup.