Espresso Picks

Prior to WWII, espresso bore little resemblance to the beverage we know today. Relying on steam alone for extraction from machines that could not generate much pressure, the resulting cup of coffee was more like a burnt and bitter Americano than a lovely crema-topped shot of goodness. Giovanni Achille Gaggia came to the rescue in 1947 with his manual lever machine, which applied a lot more pressure, pushed water rather than steam through the coffee, and produced a 3 ounce brew. The manual lever on the original Gaggia is where we get the phrase “pulling a shot” of espresso.  

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1-15 of 28 results

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  1. Granola, almond butter, semisweet chocolate
    P613032-1
    • 290
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  2. Dark chocolate, heavy body, malt, toffee, fig, long finish
    P612393-3
    • 20
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  3. Heavy body, blueberry scone, yellow peach, chocolate
    P612603-3
    • 295
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  4. Chocolate, mango, papaya, heavy body
    P612977-1
    • 262
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  5. Heavy body, brownie, orange candy, concord grape juice
    P612865-2
    • 36
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  6. Chocolate, honey, almond, dried fruits
    BR-MOG-NJ
    • 47
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  7. Semisweet chocolate, praline, strawberry preserves, good body
    P612110-3
    • 26
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  8. Caramel, semisweet chocolate, golden raisins, clean
    P612848-1
    • 159
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  9. Heavy body, dark chocolate, tobacco, granola
    P612809-1
    • 123
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  10. Maple syrup, clementine, cranberry, chocolate
    P612225-4
    • 20
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  11. Caramel, bittersweet chocolate, honey graham cracker
    P612303-2
    • 12
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  12. Nice intensity, orange, white peach, brownie
    P612762-2
    • 69
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  13. Dark chocolate, cherry, apple, citrus
    GT-JA-TX
    • 28
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  14. Honey, lemon bar, baker’s chocolate, dates, heavy body
    P612933-2
    • 98
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  15. Chocolate, honey, almond, dried fruits
    BR-MOG-TX
    • 200+
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