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We spent hours leaning on espresso bars in Rome and Milan before scurrying to the roastery to design this deeply-flavoured espresso. It is a classic, lots of caramel and dark chocolate. We added some robusta from the estate to give it the final punch and give it a long, delicious finish. Brew it in a stove-top or espresso machine; it is also very good from filter or cafetière.
Cafetière, Espresso, Filter, Whole Bean
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