Italian Roast

An extra dark oily roast made from Central American coffees for deep, heavy coffee flavor. Origin characteristics are diminished and acidity is non-existent.

How to Brew

• Drip / Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes.
• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds — ideal for this extra dark roast.
• Iced Coffee: Brew double strength and pour over ice.