The primary use for our Brazilian coffee from the Sinay Neves family’s Conquista farm is as a component in our Green Bike Espresso. The crisp acidity of this coffee adds a bite to our espresso, helping it stand out in milk based beverages. The chocolate notes and caramel aroma add sweetness to the flavor of the espresso. 

To extract the perfect shot of espresso, Stone Creek Coffee Baristi use LaMarzocco espresso machines and grinders. These machines are designed and built by hand in Florence, Italy and then imported into the United States for distribution. LaMarzocco is considered to be one of the best espresso machine manufacturers in the coffee industry and their equipment is utilized by coffee professionals worldwide. 

To begin the espresso extraction process, 18 grams of espresso is ground finely.) It is important that the espresso is ground immediately before it is to be brewed – our testing has found that coffee begins to lose flavor characteristics seven minutes after it is ground.) The grounds are compacted, or “tamped” into the espresso machine portafilter utilizing 30 lbs of pressure. The grind size and tamping pressure creates help to restrict the flow of water through the grounds to ensure ideal extraction. 

Filtered water at a temperature of 206 degrees is forced through the compacted espresso grounds extracting flavor and caffeine. This extraction must occur within 17-28 seconds...any shorter and the shots will be weak and flavorless. Over extracting will result in a bitter tasting shot. 

At the end of the process, two 30 ml shots of Green Bike Espresso are produced. The body of the shots is a deep brown color with thin layer of caramel colored crema on the top. Crema is a viscous layer of liquid that seals in the flavor of the espresso. To obtain maximum flavor, the espresso shots must be served within 20 seconds of extraction. 

Our Green Bike Espresso is excellent not only in espresso based beverages, but also brewed on its own in a drip coffee maker, French Press, or Pour over Cone.