Coffee Table

Espresso from Ethiopia, roasted in Brussels, Belgium. I'm a big fan of the minimalist design and the coffee, with its white peach, jasmine and black tea flavors, didn't disappoint.

Semi-Washed Bourbon from El Salvador. A good espresso that tastes even better with milk thanks to the chocolate flavors and medium roast.

It's been a while since I brewed my last Robusta espresso, and I was hoping for a surprise, but got disappointed. It tastes awful and reminds me of burnt rubber.

Washed bourbon espresso from Burundi. I didn't like the smell nor the taste, but I got so used to it that I can even recommend this coffee. Not too special, but neither boring.

Light roast with a lemon and black tea aroma. Usually something I would prefer with milk, but the flavor and acidity are on point and perfect for a straight espresso.

Espresso from one of my favorite roasters. Small, light roasted beans with low acidity and a sweet taste of blueberries and plums. An espresso that does well without milk.

Special edition microlot that can be prepared as both filter coffee and espresso. I preferred the former. It has a taste of cinnamon and hazelnut and—when prepared as espresso—a strong acidity.