Coffee 101
Meet Resurrection Espresso: Built for Espresso, Loved Everywhere
A medium roast espresso blend of Guatemalan and Costa Rican specialty beans: milk chocolate, nutty, and rich, with enough sweetness to shine well beyond espresso.
The short answer. Resurrection Espresso is our medium-roast espresso blend: 100% arabica beans from Guatemala and Costa Rica, certified specialty grade and roasted fresh in small batches. It tastes like milk chocolate and toasted nuts, smooth and velvety, with enough sweetness and body to shine as straight espresso and hold its flavor through a latte. Despite the name, it brews beautifully as drip, moka pot, and cold brew too.
Some coffees are named after the place they're grown. This one is named after a feeling: a fresh start. But you probably came here to find out how it tastes and how to brew it, so here's the good stuff.
What's in the bag
Resurrection Espresso is a medium-roast blend of 100% arabica beans from Guatemala and Costa Rica, both certified specialty grade and roasted fresh in small batches. We roast it medium on purpose: dark enough for rich body and crema, light enough to keep the beans' natural sweetness alive. Cheap espresso goes super dark to hide flaws. Specialty-grade beans have nothing to hide, so there's no need to roast them that way.
What it tastes like
Milk chocolate, nutty, smooth and velvety. Pulled as straight espresso it's a full-bodied shot with balanced crema and a chocolatey sweetness. And in milk? That's where it really shows off, holding its flavor right through a latte instead of disappearing into it.
How to brew it
Pulling it as espresso? This is our starting recipe. We work in grams only here, because espresso's margins are too tight for volume scoops:
New to it? Our dialing-in guide walks you through, shot by shot.
Despite the name, it isn't espresso-only. It just has enough sweetness and body to shine under pressure, which makes it delicious everywhere else too:
| Method | In the cup | Guide |
|---|---|---|
| Espresso | Full-bodied shot, balanced crema, chocolatey sweetness | Espresso at home |
| Moka pot | Rich, stovetop, basically made for milk drinks | Moka pot guide |
| Drip | Smooth and comforting with soft chocolate tones | Drip guide |
| Cold brew | Chocolate sweetness, low acidity, easy finish | Cold brew guide |
For the drink makers
If your mornings involve steamed milk, this is your blend. It's the base for basically every recipe we publish, from the home latte to the mocha to our brown sugar shaken espresso. It comes in 12 oz and 5 lb bags, both whole bean and roasted fresh.
Bold, smooth, and the kind of cup that makes a morning feel like a fresh start. Grab a bag of Resurrection Espresso, or meet its drip-loving sibling over in Meet Rise & Shine.
Terms in plain English
| Term | What it means |
|---|---|
| Medium roast | Roasted to the sweet spot: rich body without losing the bean's natural sweetness. |
| Blend | Coffees from two or more origins combined on purpose, like a recipe. |
| Crema | The golden foam layer that forms on top of a well-pulled shot. |
| Dose and yield | Grams of ground coffee in, grams of liquid espresso out. 18 g in, 36 g out is 1:2. |
| Dialing in | Adjusting grind and dose until a shot hits its target time and taste. |
| Specialty grade | Coffee scored 80 or higher out of 100 by certified graders, with almost no defects. |
Coffee after the guide
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