Coffee Table

Chocolate, red apple and gooseberry sounds like an interesting combination, but it only worked well when brewed on ice as this step amplifies the sweet flavours of the espresso.

Chocolate meets fruit. Medium roasted espresso from Guatemala with chocolate, almond and cherry flavours. Succulent, intense and creamy.

A fruity flavour mix of berries, chocolate and lime. Perfect for everyone who likes it when the espresso is a bit sour. I however preferred the "Yellow" roasting of Phoenix Coffee Roasters.

Espresso blend with beans from Brazil and Kenya with a taste of honey and nuts. I've tried several combinations, but this espresso never tasted well.

Classic espresso with a taste of nuts, chocolate and caramel. Dark roasted with a full body. Works good with oat milk, especially when served cold.

Medium roasted espresso from Brazil. The taste of chocolate, nougat and dried fruit harmonizes perfectly with oat milk. Especially when served on ice.

Arabica beans from Ecuador and Guatemala. Dark roasted with intensive roasting flavours, but an unpleasant taste of caramel, chocolate and dark berries.

Almost identical to "Pechschwarz". Same beans, but with a slightly different roasting profile. I personally wouldn't be able to distinguish them.