Think: velvety crema, good presence in milk, brown sugar finish
Noir is French for “black”. Which is fitting, considering that the natural sweetness in this espresso makes it delicious as a straight shot or Americano. That said, it is also strong enough to hold its own in a cappuccino or latte. So maybe we should change the name to “Noir et Crème”?
Want a little help for pulling the perfect shot of Espresso Noir?
- 1 part coffee to 1.75 parts water (for example, 20 grams coffee to 35 grams yield). Your exact dose will depend on your basket size.
- 25-30 seconds.
- 200-202 degree water.
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The best coffee starts with fresh grounds, good-tasting water, and a great coffee brewer. Get more tips for our favorite brew methods in our Brew Guide.
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