Think: velvety mouthfeel, brown sugar finish, good presence in milk.
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”? Dark Roast – Agtron 55
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.